Super chef Mario Batali explains how to use Wondra flour to get a perfect crust on sushi-grade tuna.
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I'm gonna take the sashimi-grade tuna. I'm gonna cut it
into cubes about like that big, kinda giant one inch
dice. And I'm gonna dredge it in one of my
favorite American ingredients. Have you ever had Wondra flour? It's
supposed, the reason they invented it is so that your
gravy doesn't get too bumpy or lumpy. But in fact
it has rye in it. And rye makes stuff crispier.
And when I wanna make a crust on something, even
if I'm gonna put into a liquid like I'm eventually
gonna do here. [BLANK_AUDIO] And I'm not a sponsor for
these guys, but Wonder Flour. [NOISE] [LAUGH] It's just got
a great texture to it when it's cooked, we're just
dusting these tuna cubes In the wonder because we want
to kind of preserve that great little crust. And it's
going to build a kind of interesting thing that once
it gets wet with the pea juice, then it's gonna
be really kind of delicious and fun. Got my extra
virgin olive oil. And I'm gonna add, at this point
I usually say one tablespoon. [LAUGH] One and a half
tablespoons, one a half tablespoons, and you just put them
in like so. So it's almost like, you wouldn't want
to deep fry these, but this is almost like a
deep fry. I mean the oil's literally up to about
a quarter to a third on that, but I can
tell my tuna's done. And I move it alone. Pile
your tuna in the plate. Nothing else to it. And
boom, bang, boom, bang. Pull one of the pieces of
tuna up, so no one's surprised. [LAUGH] A little bit
of black pepper over the top, and, ladies and gentleman,
that's how we eat in Sicily. [APPLAUSE] [BLANK_AUDIO]