Tuna Tartare on Nori Crisps
These yummy little bite-size canapés were a hit over the holidays. I served them before we sat down for our Christmas lunch, and everyone absolutely loved them. The inspiration for this dish came from an incredible chef named Ravi Kapur.
Recipe contains: Fish, Sesame seeds
- Nori crisps
- 50 g (1 ½ cups) tapioca flour
- 150 ml (2/3 cup) ice-cold sparkling mineral water
- Melted coconut oil, for frying
- 3 nori sheets, each cut into 6 even squares
- Tuna tartare
- 250 g best-quality sashimi-grade tuna
- ½ avocado, peeled and pitted
- 1 tablespoon sesame oil
- 1 tablespoon peeled and grated fresh ginger
- 2 tablespoons yuzu juice
- 2 tablespoons wheat-free tamari or coconut aminos
- ½ teaspoon chilli oil (optional)
- 2 tablespoons lemon-infused olive oil
- 1 teaspoon toasted white sesame seeds
- fresh baby coriander leaves, to garnish
To make the nori crisps, put the tapioca flour in a mixing bowl and slowly pour in the seltzer while you whisk. Continue whisking until the batter has the consistency of pouring cream.
Add oil to a depth of 4 inches (10 cm) to a wok or deep saucepan. Heat the oil to 160°C. Dip each nori sheet, one at a time, into the batter to coat completely, then slide it straight into the hot oil. (The nori sheet will become very soft very quickly once it is covered in the batter, so it’s best to put it straight into the frying oil after coating. Do this in batches.) Fry the nori on both sides until light and golden, about 30 seconds. Drain on paper towels and sprinkle with sea salt.
To make the tartare, dice the tuna into small pieces and place in a chilled bowl. Dice the avocado into the same size as the tuna and add to the tuna with sesame oil, ginger, yuzu juice, tamari, chilli oil, if using, and lemon oil. Mix until combined and season with salt and freshly cracked black pepper.
Spoon a teaspoon of the tuna mix on a nori crisp, and sprinkle with some toasted sesame seeds and coriander. Repeat until all the crisps and tartare are used.