The Man and I had these while out to eat at a fancy Minneapolis restaurant. They were amazing, but they cost $14 and there were only five of them. What a sad number for an appetizer- you have to go through the "no, you take it", "no, you take it" rigamarole with that last, lone piece. Nobody wins with that game.
Well, in order to avoid that (and also to get rid of that nagging feeling in the back of your mind when you ate something awesome but didn't quite get enough of it), we decided to try to make them ourselves.
Turns out, these are really simple to make, not that expensive, and can make either a really good light meal or an impressive appetizer.
Hello, new favorite guilty pleasure snack.
Peel and slice the avocado and sprinkle with a little lime juice to prevent browning. Break the croccantini into bite-sized pieces. In a saucepan, combine the soy sauce, sugar, and wine and reduce by half. Sprinkle the tuna steak with the salt and sear each side in a hot pan- cook to medium rare. Slice the tuna and place one on each cracker piece. Top with an avocado slice and drizzle with the soy sauce mix. Garnish with toasted sesame seeds.
YOU WILL NEED:
1 large or two small tuna steaks (can be frozen)
1 avocado
1/4 tsp. sea salt
2 T. soy sauce
2 T. sugar
2 T. rice wine or dry vermouth
1/4 tsp. sesame seeds, toasted
Several large croccantini or other cracker
Lime juice
Peel and slice the avocado and sprinkle with a little lime juice to prevent browning. Break the croccantini into bite-sized pieces. In a saucepan, combine the soy sauce, sugar, and wine and reduce by half. Sprinkle the tuna steak with the salt and sear each side in a hot pan- cook to medium rare. Slice the tuna and place one on each cracker piece. Top with an avocado slice and drizzle with the soy sauce mix. Garnish with toasted sesame seeds.
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