Here is an appetizer 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 recipe I hope you enjoy it!
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 of baking powder
1 tsp curry powder and 1 tsp salt
6 oz tuna sliced thin (think half the size of sashimi)
2 tbsp of curry/turmeric oil (recipe here just change butter for oil)
1/4 lime juiced
4 finger lime
1 cup curry mayo ( 2 tbsp of curry powder, 1 cup of mayo, 1/2 lime, salt to taste)
Oil for frying 325 degrees
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. 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
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!