Looking for an easy, but elegant holiday appetizer that can be done ahead of time? Might we suggest Seared Ahi Tuna on a Sesame Rice Cracker with Pickled Ginger and Wasabi Aioli. It sounds complicated, but the steps are simple and most of the components are either store-bought or can be prepped in advance.
Ahi tuna has a wonderfully lush texture and delicate flavor, and shouldn’t be overwhelmed with a lot of other ingredients. Because it needs very little adornment, it becomes a very simple, yet elegant, appetizer to put together. I like to serve them on a silver platter set atop a bowl of ice (which seems to keep them fresher longer) and placed on the drink table. Champagne or domestic sparkling, martinis, and chilled sake are the perfect pairings for sushi-type bites. If you want to take a more casual approach, try a light Asian beer.
A Few Notes About Ingredients:
Quality is of upmost importance when serving rare or raw tuna. Be sure to get sushi-grade tuna from a reputable source, and purchase it no more than a day ahead. Another good idea is to have your fishmonger package it up in a bag of ice for the ride home — it’s very important to keep it cold. If you are at all concerned about possible parasites, the tuna can be frozen for a brief period, but sushi chefs and connoisseurs believe it ruins the subtle taste and texture.
Sesame rice crackers give a little more oomph than regular rice crackers, and mirror the sesame flavor in the tuna marinade. Also note, they are gluten free.
Powdered wasabi is readily available at Asian markets and many grocery stores, but if you want to save a step, purchase a small container of prepared wasabi at the sushi counter of your local grocery store.
If you are feeling adventurous, homemade pickled ginger is quite a treat and very simple to make. It saves money, but more importantly, it doesn’t contain any preservatives or red dye. My favorite recipe is in the China Moon Cookbook by Barbara Tropp.
Advanced Prep:
The wasabi aioli can be made a week in advance, and the marinade, a couple of days ahead. The tuna can be marinated and seared the morning of the party. The finished appetizers can be assembled 30 minutes or so before the guests come.
Seared Ahi Tuna on a Sesame Rice Cracker with Pickled Ginger and Wasabi Aioli
makes 20 appetizers
- 1 Tbs. wasabi, prepared according to package instructions
- 2 Tbs. mayonnaise, or more to taste
- 4 Tbs. Tamari or soy sauce
- 2 Tbs. Mirin (sweet rice wine)
- 2 tsp. roasted sesame oil
- 1 tsp. Chinese black vinegar
- 1 tsp. finely chopped fresh ginger
- 1 clove garlic, minced
- 1/2 lb. sushi-grade Ahi tuna
- 1 Tbs. canola oil
- 20 Sesame Rice Crackers, store-bought
- Pickled ginger, store-bought or homemade
- Black sesame seeds, for garnish
Make the wasabi aioli: stir together the prepared wasabi and mayonnaise. Store in refrigerator until needed.
Make the marinade: Stir together the tamari or soy sauce, mirin, sesame oil, vinegar, fresh ginger and garlic. Store in refrigerator until needed.
Place the tuna in a small container and pour the marinade over the tuna. Let marinate in the refrigerator for 30 minutes to an hour, turning the fish over every so often to let the marinade permeate all sides.
Remove tuna from marinade and blot with a paper towel. Place skillet over high heat until very hot. Pour canola oil in center of skillet, immediately followed by the tuna. Sear tuna on all sides for about 20 seconds each. Transfer to plate and place in refrigerator until well chilled.
When ready to assemble appetizers, slice tuna into 20 slices, about 1/4” thick. Spread a dollop of wasabi aioli onto rice crackers, followed by a slice of tuna. Top with a piece of picked ginger and garnish with black sesame seeds.
