Tuna tempura with Korean carrot salad

Sauté 1 chopped onion in a little oil until soft, add 3 chopped garlic cloves and remove from heat. Add 30ml (2 tbsp) crushed coriander seeds, 5ml (1 tsp) cayenne pepper, 45ml (3 tbsp) vegetable oil, 30ml (2 tbsp) vinegar, 15ml (1 tbsp) honey, and salt and pepper to taste. Grate 6 – 8 carrots and toss in the dressing. Cut 600g tuna into thick strips and wrap each strip in a small piece of nori. Combine 125g cake flour with 15ml (1 tbsp) cornflour, 2,5ml (½ tsp) baking powder and 300 – 350ml soda water. Mix well to make a thin batter. Dip the tuna rolls into the batter and deep-fry in hot oil for a few seconds. Drain, cut in half and serve with the carrot salad.