Fried Skipjack Tuna with Tartar Sauce

• 200 grams Skipjack tuna (sashimi grade)
• 1 Cake flour
• 1 Egg
• 1 Panko
• 1 Hard-boiled egg
• 1/4 Onion
• 1/4 Cucumber
• 1 and 1/2 tablespoons Mayonnaise
• 1 tbsp Plain yoghurt
• 1/2 tsp Lemon juice
• 1 Coarsely ground black pepper
• 1 Parsley, basil

1. Prepare the tartar sauce: Finely mince the onion, and soak in water for about 10 minutes.
2. Separate the egg white from the yolk of the hard boiled egg, finely mince the egg white, and mash the yolk.
3. Combine thoroughly drained onion, egg white, egg yolk, minced cucumber, mayonnaise, yoghurt, and lemon juice.
4. Sprinkle black pepper, parsley, and basil to taste.
5. Prepare the deep fried skipjack tuna: Cut slab of tuna into 100 g per person, coat in flour, dust off excess flour, dredge in whisked egg, and panko.
6. Deep fry tuna in oil heated to 360-375F/180-190C until golden brown.
7. Slice into bite-sized pieces, arrange on plate, and coat in tartar sauce.

skipjack tuna, flour, egg, egg, onion, cucumber, mayonnaise, yoghurt, lemon juice, ground black pepper, parsley

Taken from cookpad.com/us/recipes/153578-fried-skipjack-tuna-with-tartar-sauce (may not work)