You’ll Want More
…and you won’t even feel guilty about it.
I give you a new recipe for the books, one I’ve been producing for the past 10 years (special thanks to Tyler for the recent suggestion of using crisped tortilla rounds as the base–this gives the dish an extra textural element, a little extra umph). This is a perennial winner, regularly requested for small gatherings and large events, and recently given praise by our very own Chef Robert Nash. I give you…
Voodoo Tuna Canape
with Wasabi Slaw and Blackberry Coulis
yeild: approx 16 pieces
Ingredients:
¼ lbs Ahi Tuna
2 Tbsp Dijon Mustard
5 oz Fresh Cracked Black Peppercorns or Peppercorn Medley
Salt, to taste
1 Tbsp Vegetable Oil
1 c. Red or Green Cabbage, thinly shredded, approx. 1 1/2″ long strands
4 Corn Tortillas, cut into 1 ½” rounds
1/2 c. Wasabi Mayonnaise (approx 1 ½ tsp dry wasabi powder per 1 egg yolk mayo, or 1 c. store-bought mayo)
4 oz. Blackberries, fresh, washed
1/3 c. Cold Water
1/3 c. Sugar
1 tsp. Lemon Zest
1 tsp. Lemon Juice
Cut Tuna into long strips, approx 1” x 1” x (length of tuna steak), squaring off all ends. Season with salt, spread with a thin coat of Dijon on all sides, and roll in cracked peppercorns to coat.
Preheat saute pan over high heat, add oil. Add coated tuna, sear on all sides ,approx 10 to 20 secs per side—center should remain rare (may partially freeze before searing). Remove from heat, drain on paper towels, and allow to cool slightly. Slice into 1/4” thick squares, refrigerate until use.
For Blackberry Coulis, combine water and sugar in saucepan, place over medium-high heat and stir until simmering and sugar fully dissolves. Add blackberries and lemon zest, lower heat to low simmer, and allow to cook down until blackberries are completely broken down, approx. 20 mins. Remove from heat, strain through fine mesh strainer, pressing pulp through strainer, cool and refrigerate.
For slaw, combine cabbage with enough wasabi mayonnaise to bind; reserve remaining wasabi mayonnaise for garnish. Cover and refrigerate until use.
Preheat Deep Fryer to 375˚F. Deep fry tortilla rounds until crisp, drain on paper towels and season with salt. Allow to cool, store until use.
To assemble: Place a small amount (approx 1 ½ T) of wasabi slaw on each tortilla round. Top with 1 slice ea. tuna, drizzle with blackberry coulis, and pipe a small floret of wasabi mayonnaise on the top of the tuna.
**As a quick tip for the wasabi mayonnaise, it is actually easier to make a smooth, homogenous mayo when making your may from scratch and adding the wasabi powder toward the beginning of the process (right after you’ve gotten your yolk to zabaglione/while you’re just first drizzling in your oil). While whipping, you’ll notice the wasabi powder will, in fact, help emulsify your mayo and make it very tight, so periodically loosen it with a sprinkling of cold water.
