Cyn, try those Sesame Crusted Tuna Balls with Ginger I posted a while back. You'll be blown away.
Sesame Crusted Tuna Balls with Ginger
Adapted from Asian Tapas: Small Bites, Big
Traca’s note: “Little explosions of flavor” is exactly right! This will be a party staple, for sure.
Hint: Pop tuna into the freezer while you prep the other ingredients. Tuna—slightly frozen—is much easier to mince finely.
Little explosions of flavor, these quickly made tuna balls are a sophisticated accompaniment to a pre-dinner aperitif. Ginger and chives balance the mild meatiness of tuna, and sesame seeds give a dramatic finish.
9 ounces fresh tuna, minced
1 teaspoon crushed red pepper flakes
2 tablespoons minced chives
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper
2 teaspoons toasted sesame oil
1 tablespoon soy sauce (reduced salt variety)
1 ½ tablespoons grated fresh ginger
4 tablespoons sesame seeds (if possible, a mixture of black & white)
Oil for deep-frying
15 toothpicks
1. Combine the minced tuna with the chili, chives, salt, pepper, sesame oil, soy sauce, and ginger in a bowl and mix well.
2. Place the sesame seeds in a plate. Wet your hands, scoop 1 tablespoon of the tuna mixture and roll it into a ball. Roll the tuna ball in the sesame seeds until well coated on all sides. Repeat until the tuna mixture is used up.
3. Deep-fry the tuna balls over high heat for 1 minute, turning constantly.
4. Serve hot with toothpicks.
( Next time.