Oh man, these will be making the rounds at my parties frequently. My friend as she moved out of her place passed me the book these came from. The photos are drool-worthy and it turns out, so are the recipes! The chef author used to work with Alain Ducasse and the recipes are by and large simple but packed with flavor.
Sesame Crusted Tuna Balls with Ginger
Adapted from Asian Tapas: Small Bites, Big Flavors
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 (I used 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.
Sesame Crusted Tuna Balls with Ginger
Adapted from Asian Tapas: Small Bites, Big Flavors
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 (I used 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.