Ahi Tuna Tempura Lollipop

1 pound sushi-grade Ahi tuna, cut into 4-ounce portions and put on bamboo skewers 

1 cup flour

1 cup corn starch

1½ cups soda water

1 teaspoon lemon juice

Vegetable or canola oil for frying

Mix all ingredients except tuna thoroughly in a medium mixing bowl. Roll tuna skewers in the batter. Heat oil to 350°F. Swirl lollipop into the oil for about 15 seconds until the breading sears. This will help keep it from sticking. Drop lollipop into oil and fry for 2½ to 3 minutes. Remove from oil. To serve, place the tuna lollipop on the left side of a rectangular plate. Top with olive tapenade. Place brûléed eggs in the center of the plate and a 2- to 3-ounce portion of the bean and potato salad on the right. 

3 large farm fresh eggs

4 cups  boiling water

4 cups cold water

kosher salt to taste

¼ cup brown sugar and ½ cup white sugar, mixed together

Boil eggs for no longer than seven minutes. Remove and place into cold water bath. Set for 20 minutes. Remove shells and gently slice in half. The yolk should be gelatinous. Top with a pinch of kosher salt. Lightly top eggs with sugars. Caramelize with a kitchen torch until brown. 

1 cup red potatoes, diced

1 cup haricot vert

½ cup Roma tomatoes, julienned

¼ cup yellow onion, julienned

¼ cup carrots, julienned

¼ cup Dijon mustard

¼ cup rice wine vinegar

2 tablespoons sugar

1 tablespoon Sriracha

3 fresh tarragon leaves

¼ cup olive oil 

Whisk Dijon mustard, rice wine vinegar, sugar, Sriracha and tarragon leaves in a mixing bowl. Slowly add olive oil while whisking to create an emulsion. Toss in red potatoes, haricot vert, tomatoes, onions and carrots until thoroughly mixed. 

 

1 cup nicoise olives, pitted 

2 anchovy filets, rinsed 

2 tablespoons capers

Juice of 1 lemon

2 tablespoons olive oil 

Place all ingredients in a food processor and pulse until coarsely chopped.