Name: Rice Cracker-Crusted Tuna with Spicy Citrus Sauce
Yield: Makes 4 servings
Cuisine: Asia
Ingredients: 2 tablespoons bonito flakes; 1 tablespoon fresh orange juice; 2 scallions, white parts only, thinly sliced; Seven 4-inch round rice crackers, ground to small crumbs; One 12-ounce piece sushi-grade tuna, cut into four 4 x 1½-inch pieces; 3 large egg whites; 2 teaspoons Sriracha chili sauce; ¾ teaspoon salt; 2 tablespoons fresh lime juice; ½ cup plus 3 tablespoons grape seed, corn, or other neutral oil, plus more for deep-frying; 1 large egg yolk; 2 tablespoons cornstarch

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Asian Flavors of Jean-Georges

By Jean-Georges Vongerichten

Published 2007

About

Searing tuna isn’t the only way to get a crisp exterior and rare center on this delicious fish. A quick dip in the deep fryer works well too and the rice cracker crumbs here give this dish an amazing crunch.

Ingredients

2 tablespoons bonito flakes
1 large egg yolk
2 tablespoons

Method

Put the bonito flakes in a medium bowl and cover with 3 tablespoons hot water. Let sit for 10 minutes, then strain through a fine-mesh sieve, squeezing as much liquid as possible out of the bonito flakes.
Transfer the liquid to a blender and add the egg yolk, lime j

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Rice Cracker-Crusted Tuna with Spicy Citrus Sauce

Ingredients

Method

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