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.
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.
Servings
20 Servings
Ingredients
- 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
- 1 cup glutinous black rice
- 4 cups water
- Oil for deep frying
Instructions
- Tuna Tartare:
- In a small bowl, combine ginger, chile, onion, and cilantro.
- Finely dice tuna into neat very small cubes. Place all ingredients into a medium bowl, and gently mix.
- Rice Crackers:
- Preheat oven to 140°F.
- Cook rice in a saucepan until it’s overcooked and grains split. Take it off heat; do not strain. Allow rice to cool.
- 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.
- 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.
- Season with salt. Break rice crackers into bite size pieces. Spoon on tartare, and serve.
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