Ginger Tuna With A Wasabi Drizzle And Kumara Ginger Fritters - cooking recipe

Ingredients

4 tuna steaks
80 ml olive oil
3 teaspoons gingerroot, grated
2 red chilies, seeded, chopped finely
2 tablespoons lemongrass, chopped finely
Wasabi Drizzle
1 cup dry white wine
3 tablespoons brown sugar
80 ml cider vinegar
1 tablespoon wasabi, I used powder (I say 1 as I did 11/2 and it was a bit too much for my hubby, I thought it was great so just adjust )
180 g sour cream
Kumara Ginger Fritters
1 tablespoon olive oil
1 onion, chopped finely
1 medium zucchini, coarsely grated
2 teaspoons ginger, grated
2 teaspoons sweet chili sauce
2 medium sized kumara, coarsely grated (approx 400g)
1 tablespoon coriander, finely chopped
2 eggs, lightly beaten
3 tablespoons flour
2 tablespoons sesame seeds
oil (for deep frying)
Chili coriander yogurt
180 g plain yogurt
1 1/2 tablespoons coriander, finely chopped
3 teaspoons sweet chili sauce

Preparation

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.