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Asian Tuna Tartare On Crispy Rice Crackers

Asian Tuna Tartare On Crispy Rice Crackers

This is a slightly different and delicious canapé. The crackers can be made days in advance and can be kept in an air tight container. 

  • Duration
  • Cook Time
  • Prep Time
  • 20 CanapésServings


Tuna Tartare:

  • 1 tablespoon grated fresh ginger
  • 1 red chile pepper, finely diced
  • 1 spring onion, finely chopped
  • 1 tablespoon chopped cilantro
  • Juice and zest of one lime
  • 3½ ounces fresh tuna
  • 1 tablespoon soy sauce
  • 1 teaspoon sweet mirin
  • Kosher salt
  • Freshly ground black pepper

Rice Crackers:

  • 1 cup glutinous black rice
  • 4 cups water
  • Oil for deep frying


Tuna Tartare:

1. In a small bowl, combine ginger, chile, onion, and cilantro.

2. Finely dice tuna into neat very small cubes. Place all ingredients into a medium bowl, and gently mix.

Rice Crackers:

1. Preheat oven to 140°F. 

2. Cook rice in a saucepan until it's overcooked and grains split. Take it off heat; do not strain. Allow rice to cool.

3. Pulse cooled rice in a food processor until it's chopped but not too fine. Spread rice in a thin layer on a baking sheet. Place rice in a 140°F oven for 8 to 10 hours, to remove the moisture and dry it out.

4. In a large pot, pour in oil, and bring temperature to 400°F. Shape rice into small rectangles no smaller than a credit card, and drop into oil for a couple of seconds until it puffs up.

5. Season with salt. Break rice crackers into bite size pieces. Spoon on tartare, and serve.

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