Ginger Tuna on Rice Crackers with Wasabi Aioli Recipe

Ginger Tuna on Rice Crackers with Wasabi Aioli

Recipe courtesy of Pamela Morgan

Watch how to make this recipe.

• Level: Easy

• 3/4 pound fresh tuna steak
• 1-inch-long knob fresh ginger, peeled
• 2 cloves garlic, 1 sliced and 1 minced
• 1 teaspoon soy sauce
• 1/4 cup soy or vegetable oil
• 1 teaspoon wasabi powder
• 1/4 cup mayonnaise
• Salt and freshly ground black pepper
• 1 drop green food coloring (optional)
• 30 tamari-flavored rice crackers
• 1 teaspoon black sesame seeds
• 1 small red bell pepper, finely diced

Mushroom Duxelle for Phyllo Kisses

• 2 tablespoons unsalted butter
• 2 cups finely diced fresh wild mushrooms (dried mushrooms work too)
• 1 small shallot, finely chopped
• 2 cloves garlic, finely chopped
• 1 heaping tablespoon Boursin Cheese
• 2 heaping tablespoons grated Asiago Cheese
• Salt & pepper to taste
• 1/2 stick unsalted butter
• 1 box Phyllo pastry, defrosted

Directions for Ginger Tuna on Rice Crackers with Wasabi Aioli:

1. Slice the tuna into 1/2-inch strips with the grain, then cut into triangular pieces and place in a mixing bowl. Puree the ginger with sliced garlic in a food processor. Scrape the sides, add soy sauce, and slowly pour in oil with the machine running. Drizzle over fish, toss gently, and marinate 4 hours or overnight in the fridge.
2. Preheat oven to 400F. Mix wasabi with a few drops water, add minced garlic and mayonnaise. Season with salt, pepper, and optional green food coloring. Use a squeeze bottle if available.
3. Remove tuna from marinade, place on greased baking sheet, and bake 3-4 minutes until pink inside. Or pan-sear 2-3 minutes. Top rice crackers with tuna, wasabi aioli, black sesame seeds, and diced red pepper. Irresistible bite-sized delight!

Directions for Mushroom Duxelle for Phyllo Kisses:

1. In a skillet, melt 2 tablespoons butter and saut mushrooms 15-20 minutes until dry. Add shallots and garlic; saut 2 more minutes. Off heat, stir in Boursin, Asiago, salt, and pepper. Cool uncovered.
2. Layer 3 phyllo sheets, brushing each with melted butter. Cut into 4-inch squares. Cover with damp towel. Spoon duxelle in center, gather corners, twist, and brush with butter. Bake on lined sheet at 350F for 7-10 minutes until golden. Crispy, savory perfection!

Recipe Courtesy of Pamela Morgan, President Flavors Catering