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1
Preheat a fryer to 360 degrees F. Begin by mixing the cumin and pepper in a small bowl.
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2
Dip and coat each tuna steak in the cumin mixture.
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3
In a hot skillet coated with oil, sear each tuna steak for approximately 2 minutes on each side.
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4
Remove from the pan and set aside.
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5
The tuna should still be pink.
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6
In a hot wok or skillet, saute the diced pineapple and red bell pepper for 2 minutes.
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7
Remove from wok and set aside.
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8
Prepare the tempura batter right before you are ready to fry.
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9
The avocados should be peeled and sliced into 1/2-inch thick slices.
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10
To make the batter, mix the flour, egg, and cold water together until all of the ingredients have combined.
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11
Dip each avocado piece into the batter and fry until golden, approximately 1 minute.
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12
Remove the fried avocado pieces and season.
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13
To make the wasabi sauce, combine the wasabi paste and heavy cream in a small saucepot.
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14
Bring the sauce to a boil and let reduce.
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15
Once the sauce has reduced you are ready to serve.
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16
To serve this dish, place the avocado tempura in the center of each plate.
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17
Top with tuna and surround with the seaweed.
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18
Add a spoonful of the pineapple and peppers, and drizzle some of the wasabi sauce around the plate.
