Wok Fried Tempura Ahi With Shoyu Mustard-Butter Sauce

1 Cup Peeled; seeded, diced tomatoes
1/4 Cup Chopped green onions
1/2 Cup Minced Maui Onions
2 Tablespoon Peeled; minced fresh ginger
1 Tablespoon Mirin
1 Tablespoon Rice wine vinegar
1 Tablespoon Black sesame seeds
1-1/2 Teaspoon Crushed black pepper
1 Teaspoon Hawaiian salt
1 Teaspoon Fish sauce
1 Tablespoon Dry mustard
1-1/2 Tablespoon Warm water
4 Teaspoon Soy sauce
1/4 Cup Dry white wine
1 Tablespoon White wine vinegar
1 Tablespoon Minced shallots
2 Tablespoon Whipping cream
Salt; to taste
Freshly-ground black pepper; to taste
1 Cup Flour
7/8 Cup Ice water
1 Large Egg
4 Sashimi-grade ahi steaks (approximately 3 1/2 x 2 1/2 ; 3 Ounce and
1/2 thick each)
4 Tablespoon Wasabi paste
2 Nori sheets (8 1/4 x 7 1/2 ); cut in half
Oil; for frying
Soy sauce; for dipping
Flour; for dredging
1 Stick Chilled butter; cut into pieces
1 Tablespoon Chopped parsley; for garnish
1/2 Fat; 0 Other Carbohydrates

In a mixing bowl, combine the first 10 ingredients together. Mix well. In a
small bowl, whisk the mustard with 1 1/2 tablespoons warm water until a
paste forms. Gradually whisk in the soy sauce. Set aside. In a saucepan,
boil the wine, vinegar, and shallot until almost no liquid remains in the
pan, about 2 minutes. Add the cream and boil until slightly thickened, about
1 minute. Season with salt and pepper. Set the sauce aside. In a mixing
bowl, whisk the flour, water and egg together. Season with salt and pepper.
Set aside. Season the ahi with salt. Spread the wasabi evenly over 4 nori
half-sheets. Place 1 piece of the ahi one end of each nori sheet. Fold the
nori over the ahi to cover (the ends will be exposed). In a medium saucepan,
heat the oil. Dip 1 ahi roll in the soy sauce and then in the flour; shaking
off any excess flour. Dip the rolls in the tempura batter and fry in the oil
until the outside is crispy and the tuna is rare inside, about 40 seconds.
Remove the ahi from the oil and drain on a paper-lined plate. Season with
salt and pepper. Repeat with the remaining rolls. Bring the reduction sauce
to a simmer. Whisk in enough mustard to desired taste. Whisk in the butter.
To assemble, spoon the sauce in the center of the plate. Pile the relish in
the center of the sauce. Slice the tempura ahi and lay them directly on top
of the relish. Garnish with parsley. This recipe yields 4 servings.