You have to try this amazing zucchini pakora recipe topped with ahi tuna!
Here is a zucchini pakora appetizer with ahi tuna, I made a few days ago that Jp absolutely was in love with. He had one after another. He just loved the hot, spicy pakora (fritter) with the buttery wild tuna.
I try not to buy and serve a lot of tuna because of the years of overfishing but this was wild and from the area of fiji and looked way too good pass to up. This is a very easy appetizer or hors d'oeuvre that packs a big punch, here is the tuna recipe I hope you enjoy it!
Tuna, Zucchini Pakora, Curry, Finger Lime
- 1 cup shredded zucchini
- 1/2 cup shredded carrots
- 2 tbsp tandoori spice or ras al hanout
- 1/2 cup garbanzo flour
- 1/3 cup rice flour
- 4 tbsp sparkling water
- 1/4 tsp baking powder
- 1 tsp curry powder
- 1 tsp salt
- 2 tbsp curry powder
- 1 cup mayo
- 1/2 lime
- 1 salt (to taste)
- 1/4 cup coconut julienne
- 3 tbsp chives
- 6 oz tuna (sliced thin (think half the thickness of sashimi))
- 2 tbsp curry/turmeric oil
- 1/4 lime (juiced)
- 4 each finger lime
- 1 cup vegetable oil
- 1 tbsp curry powder
- 1 tsp tumeric powder
- 1/2 tsp salt
For the Pakora
Place both flours in a bowl with spices, salt, and baking powder. Add zucchini and carrots to the batter. With a whisk add in the water until a smooth batter is formed. In a small sauce pot heat oil for frying to 325 degrees.
With a small spoon or mini ice cream scoop place batter into the frying oil. Fry for 2-3 minutes flipping the pakora half way through. Strain out the pakora onto a paper towel and season immediately with salt. Continue in batches to keep the pakoras warm until your out of batter.
For the Curry Mayo
Place all the ingredients in a bowl and stir with a whisk until well combined. Adjust seasoning if need be. Place in a squirt bottle
Place all the ingredients into a small pot except for the salt. Bring to a light simmer and then turn the heat off. Add the salt and allow to cool to room temperature. Set aside until ready to use.
Take your tuna slices and drizzle with curry/turmeric oil. Squeeze lime juice over the top of the tuna. Then season lightly with salt. Then take pakoras a dozen or so at a time and place one slice of tuna on top of each pakora.
Then add a dollop of curry mayo. Add finger-lime "caviar" , a sliver of young coconut, and finish with a chive "stick". Serve and enjoy this hot and cold appetizer!