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Seared Tuna Canapé with Punchy Ponzu

Seared Tuna Canapé with Punchy Ponzu

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A delicious one-bite canapé that is gorgeous to look at and so simple to put together.

  • Yields: 20 |
  • Difficulty:

  • Prep Time : 30 mins |
  • Cook Time : 10 mins
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Seared Tuna

500 g fresh sashimi grade tuna (preferably a thick tail end piece)
1 tsp (5 ml) salt
1 tsp (5 ml) pepper
2 Tbsp (30 ml) olive oil

Garnishes

¼ cucumber, peeled, halved, deseeded and finely diced
1 small nectarine, peeled and finely diced
20 g pickled red onion, finely diced
100 ml light Soy sauce
⅓ C (80 ml) Ponzu sauce
¼ C (60 ml) rice vinegar
1 Tbsp (15 ml) sesame oil
1 cm knob of fresh ginger, peeled and finely grated
1 tsp (5 ml) red chilli flakes
1 avocado, halved, deseeded and scooped
juice of 1 lime

¼ C (60 ml) Kewpie mayonnaise
20 g vermicelli noodles, deep fried for a few seconds until crispy
1 Tbsp (15 ml) sesame seeds, lightly toasted in a dry frying pan
5 g micro herbs (optional)
5 edible flowers, separated into petals (optional)

You’ll Need

20 canapé serving spoons
2 piping bags/squeezy bottles for Kewpie mayonnaise & avocado

Seared Tuna

Slice the tuna fillet lengthwise into two equal pieces; the pieces can either be trimmed into long rectangles or seared as is and shaped afterwards. Once cut, pat the tuna dry using paper towel (any moisture on the surface can prevent a good sear). Season the tuna with salt and pepper, ensuring an even dusting.

Heat the oil in a non-stick frying pan over medium heat; add one tuna piece to the pan and gently sear for about 30 seconds a side to create a border all the way around. Watch the tuna closely; you should have a thin, even sear all the way around and the centre should remain raw. Use a pair of silicone kitchen tongs to carefully turn the tuna. Remove from the heat and set aside to rest. Repeat with the second piece.

Tip: if you want the seared tuna pieces to be circular, allow the seared piece to cool completely, then place onto cling wrap, roll tightly into a cylindrical shape and seal by twisting the ends. Refrigerate until ready to use; remove the plastic and slice into 1 cm thick slices.

Garnishes

In a small bowl, mix the cucumber, nectarine and pickled onion together and set aside.

In another bowl, mix the Soy sauce, Ponzu sauce, rice vinegar, sesame oil, ginger and red chilli flakes together to make a dressing and set aside.

Blend the avocado and lime juice together to a smooth consistency, season with salt, and then place into a piping bag or squeezy bottle.

To assemble, start by laying the serving spoons on a platter. Pipe a generous dollop of creamed avocado into each spoon. Top with a slice of tuna, then pipe a dot of Kewpie mayonnaise onto each one. Place a small amount of the chopped fruit and veg on top of the mayo. Artistically garnish each spoon with a micro herb sprig and 1-2 separated flower petals. Garnish with a few pieces of deep fried vermicelli noodles and a sprinkle of sesame seeds. Carefully drizzle each spoon with a small amount of dressing and serve immediately.