Here is an appetizer I made a few days ago.  Really easy to make and not too many steps 

 

 

Tuna poke 

8 oz of small diced Tuna

3 tbsp of chopped green onion

1 tbsp chopped cilantro 

2 tbsp of sesame seeds

1/4 tsp of sansho pepper

1/2 tsp of salt

1 tbsp of sesame oil 

1 tsp of sirracha 

1 tbsp of soy sauce

 

4 sheets of feuille de brick cut into quarters

4 cannoli tubes (1 egg beaten , and 1/2 cup of oil for frying)

1 radish sliced thin

1/4 cup of ssamjang paste

1/4 cup of aioli or mayo

micro mustard or mizuna and chive blossoms to garnish

For the Ssamjang aioli,

Place Ssamjang paste and mayo together in a bowl and whisk together.  Set aside

For the Tuna poke,

In a small mixing bowl add all the ingredients and let it marinate for at least 30 min

For the Cannoli, 

Take your feuille de brick dough and cut into quarters.  Trim the edges to make a nice even rectangle.  Using steel cannoli tubes wrap the dough around the steel tubes.  Using a beaten egg brush the ends of the dough to help seal it together around the tubes.   Then place in a medium size pan with oil on medium high heat.  Fry the cannoli's until golden brown.  Take out and drain on a paper towel.  Allow to cool for 1 minute and then you should be able to carefully slide the dough off of the steel tubes.  Repeat the process until you have a dozen cannoli's.

To Finish,

Fill the fried tubes with the tuna poke. Then using an offset spatula spread some of the aioli on top of the cannoli.  Finish with sliced radishes on top of the aioli.  Top with flowers and mizuna.  Serve and enjoy!

tuna cannoli .JPG

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