Tuna Tartare canapés and finger food

To most it is a well known fact, and perhaps to others, maybe not so well known, that a canapé is a small and typically decoratively prepared hors d’œuvre food, held in one’s fingers, and it is usually consumed in one small, polite bite. The finely chopped raw fish marinated in citrus, seasonings and sauces pictured above caresses the palate with a sublime layering of creamy texture and myriad  flavors. My tuna tartare appetizers, or canapés, if you will, were so pretty and delicious that it’s no wonder they were gobbled up instantly, one polite bite at a time. Making this tuna tartare is the easy part. What you do with its presentation is completely up to your artistic inclinations and your time availability.

Marinade Ingredients

• ½ cup freshly squeezed lemon and lime juice, combined
• 1 tsp each lemon and lime zest
• 1 Tbsp mirin (or 1 tsp honey)
• 1 tsp fresh grated ginger
• 1 small red onion cut into small, short pieces
• 3 Tbsp chopped or pickled jalapenos or bird chilies
• ¼ cup soy sauce
• 2 Tbsp sesame seeds
• ¼ cup chopped fresh cilantro

Other Ingredients

• 1 pound tuna belly or tuna steak, sushi grade
• 1 long English cucumber
• Japanese rice crackers
• Dill sprigs for garnish
• Red, black, or green (wasabi) caviar for garnish
• Chives cut into long pieces for garnish
• Wasabi mayo (optional)
• Green onions or large chives cut into long, thin strips for tying around cucumber roll

Method

Cut the tuna into half inch dice pieces. Mix all marinade ingredients in a bowl and add the diced tuna. Mix well and refrigerate for about an hour. Meanwhile, with a vegetable peeler, slice the cucumber into ribbons and cut the green onion or large chives into long thin strips. Place a small amount of marinated tuna just inside the tip of the cucumber ribbon. Tightly roll the cucumber around the tuna a couple of times. Cut off the remaining cucumber strip and use for another roll. Repeat until all cucumber is used up. Tie each roll with the chive or green onion “string” and place on a serving platter. Before serving, garnish the top of each roll with caviar, dill sprigs, chives and wasabi mayo (if using). Divide the remaining tuna on top of rice crackers and watch your little culinary creations disappear before your eyes.

RSA

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