I just returned from the islands of Hawaii, where the proliferation of just-caught seafood is enjoyed in a bevy of raw fish preparations, from ceviche to poke. Although it's available stateside, I've longed for the chance to enjoy glistening cubes of crudo for a reasonable price at just about every meal.
For a little taste of what I've been missing, I created these soy-glazed rice crackers topped with luscious ruby jewels of tuna tartare. Unlike the standard caper-and-lemon tartare mix, this version is Asian-inspired, but lacks the traditional soy sauce that characterizes a Hawaiian poke. That's where the Japanese rice cracker base, which gives the fish a textural contrast, comes in! Want the fast, easy, healthy recipe for your next party? Then read more.
- 1/2 pound sashimi-quality tuna fillet, preferably bigeye or yellowfin, cut into 1/4-inch dice
2 tablespoons finely minced onion
1 tablespoon minced green or red jalapeño chili, seeded if desired
1 tablespoon finely minced green onion, white and light green portions
3/4 teaspoon grated lemon zest
2 tablespoons olive oil
2 tablespoons Asian sesame oil
Kosher or sea salt and coarsely ground pepper, to taste
1 4-ounce package teriyaki or soy-glazed brown rice crackers (about 16 rounds)
- In a bowl, carefully and gently combine the tuna, onion, chili, green onion, lemon zest, olive oil, and sesame oil. Season generously with salt and pepper to taste.
- Mound the tuna mixture evenly on brown rice crackers. Serve immediately.
Makes about 17 tartare bites.
- Appetizers, Finger Foods
- North American
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