Ingredients

• 1 cup aioli or mayonnaise
• 2/3 cup sour cream
• 1/2 cup pickle relish
• 1/3 cup finely diced pickled ginger
• 1 lime, zested
• 1/3 bunch cilantro, leaves chopped
• 3 scallions, thinly sliced
• Pinch salt and freshly ground black pepper
• 1 avocado, halved, pitted and diced
• 1 small tomato, halved, seeded and finely diced
• 1 teaspoon minced garlic
• 1/2 lime, zested and juiced
• 2 teaspoons wasabi powder
• 1 teaspoon finely minced cilantro leaves
• Pinch salt and freshly ground black pepper
• 1 cup all-purpose flour
• 1 cup rice flour
• 2 eggs, beaten
• 2 cups cold soda water
• Pinch salt
• 1/2 teaspoon fish sauce
• 1/2 teaspoon sesame oil
• 1 tablespoon sesame seeds
• Oil, for frying
• 1 (12-ounce) piece sushi grade ahi tuna

Instructions

1. For the Pickled Ginger Tartar Sauce: Combine all the ingredients in a small serving bowl and set aside.
2. For the Wasabi Guacamole: Add all the ingredients to a small serving bowl and mash together until smooth. Set aside.
3. For the Tempura Batter/Tuna: Whisk all ingredients together in a large bowl, but do not over mix. Keep well chilled in the refrigerator or over an ice bath until ready to use.
4. In a deep-fryer or stockpot, heat the oil to 350 to 375 degrees F. Cut the tuna into 2 portions. Dip each piece into the tempura batter, coating all of the sides. Lower into the deep-fryer and cook until the batter is crisp, but not overly browned, approximately 1 minute. Remove from the fryer to a cutting board and cut into 1/4 to 1/2-inch slices. Transfer the tuna to a serving platter and serve with the Pickled Ginger Tartar Sauce and the Wasabi Guacamole.