Ingredients:
1/2 pound ahi (tuna)
1 sheet nori (dried seaweed)
Panko (Japanese bread crumbs)
Vegetable oil for deep frying
20 slices hasu, thinly sliced (lotus root; available at most supermarkets)
1 cup diced cucumbers
1 cup diced tomatoes
4 cups locally grown greens
2 tablespoons bottled sesame dressing or your favorite dressing
Tempura batter
1 egg
1 cup flour
1 cup water, ice cold
Mix all ingredients together with whisk until smooth
Instructions:
Heat oil to 350 degrees in a deep fryer or large pot. Wrap the ahi in nori and dip in tempura batter, then coat with panko; set aside. Fry hasu slices until golden brown and crispy. Drain and set aside. Fry ahi in oil until golden brown, about 20 to 30 seconds; ahi should be rare on the inside. Drain and slice. Combine all the fresh vegetables and toss with your desired dressing. Place ahi and hasu on top of greens. Serve immediately. ENJOY!
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