Ginger Tuna With a Wasabi Drizzle and Kumara Ginger Fritters





  • In a large bowl combine oil, ginger, chilie and lemongrass, add tuna. Cover and refrigerate at least 30 Min's or until required.
  • Drain tuna over a small bowl, reserve marinade.
  • Either BBQ tuna or as it is winter where I am, I placed tuna on a wire rack in an oven proof dish and cooked under the grill about 4 inches from the heat, for about 3-4 minutes a side.
  • Wasabi Drizzle.
  • Combine wine, sugar and vinegar in a pan, heat until liquid just comes to the boil, turn down and simmer, uncovered, until reduced by half, cool slightly, stir in wasabi and sour cream.
  • Kumara Ginger Fritters.
  • Heat oil in a pan, add onion, zucchini and ginger, cook until onion softens, stir in chili sauce.
  • Combine onion mixture, kumara, coriander, egg, flour and seeds in a large bowl.
  • Heat oil for frying, add mixture in 1 tablespoon lots to oil, cook until browned on both sides and cooked through, drain on absorbent paper.
  • Chili Coriander Yogurt.
  • Combine all the ingredients in a bowl, mix well.
  • To Serve: Place tuna on a plate and drizzle with wasabi sauce, arrange some salad greens on the plate top with fritters and dollop yogurt on the top of each fritter. I served 3 fritters per person but serve as many as you like.