Happy Wednesday! My Book Stick It, Spoon It, Put It In A Glass is out of print and sold out so I decided to share the recipes here for you all to enjoy. Thank you to all of you who bought it and also my most recent book Small Bites, Big Flavor! This week’s recipe is light, yet packed with flavor- a perfect bite to kick off a cocktail party around the pool this weekend! Click here for a printable pdf of the recipe and if you make it, I would love to hear about your experience in the comments. Please enjoy and Fire It Up!
(Makes about 10 hors d’oeuvres)
1 lb. tuna loin
1 tsp sesame oil
1 tsp rice vinegar
1/4 tsp Asian red chili pepper flakes
Dice the tuna into 1/8-inch pieces and place in a mixing bowl. Combine sesame oil, vinegar and pepper flakes. Gently mix the oil and vinegar mixture into the tuna pieces, put in a hotel pan, cover with plastic wrap and store in refrigerator until ready for use.
2 ripe avocados
1/2 red onion, minced (about 1/2 cup)
1–2 Serrano chilies, stems and seeds removed, minced
2 Tbsp. cilantro leaves, finely chopped
1 Tbsp. fresh lime or lemon juice
1/2 tsp coarse salt
Dash of freshly grated black pepper
1/2 ripe tomato, seeds and pulp removed, chopped
Method/Guacamole: Cut avocados in half, remove seeds and scoop meat into a mixing bowl. Mash avocado with a fork. Add the chopped onion, cilantro, lime or lemon, salt and pepper and mash some more. Start with half of one chili pepper and add to the guacamole to your desired degree of hotness. (Wash your hands thoroughly after handling chili peppers and keep your hands away from your eyes for several hours.) Cover the mashed avocado mixture with plastic wrap. The wrap should be directly on the surface of the guacamole to keep air from reaching it. Refrigerate until ready to serve. Just before serving, add the chopped tomato to the guacamole and mix.
1 cup flour
1/2 oz. soy sauce
1 tsp sesame seeds
Method/Soy Crisps: Combine all ingredients in a bowl and mix well. Spread mixture into 1-inch circles on a silicone mat. Bake for 4 minutes at 350º, then cool to room temperature. Scoop tuna tartar into ceramic spoons and top each with guacamole. Place one soy crisp, standing up, into the guacamole in each spoon.
If you make the soy crisps ahead of time, keep in an air-tight container so they don’t become stale. Work quickly with the avocado so it doesn’t oxidize and change color while you’re preparing the guacamole. The guacamole recipe is flexible; start with the basic recipe and adjust ingredients to your taste.
For a more unusual option, cut a skate wing into small dice and marinate in a lime-tomato vinaigrette. Skate has a soft, scallop-like texture and goes well with guacamole. Sear just before assembly. You can also use a cilantro chicken salad instead of the tuna tartare.