This is a slightly different and delicious canapé. The crackers can be made days in advance and can be kept in an air tight container.
- Cook Time
- Prep Time
- 20 CanapésServings
- 1 tablespoon grated fresh ginger
- 1 red chile pepper, finely diced
- 1 spring onion, finely chopped
- 1 tablespoon chopped cilantro
- Juice and zest of one lime
- 3½ ounces fresh tuna
- 1 tablespoon soy sauce
- 1 teaspoon sweet mirin
- Kosher salt
- Freshly ground black pepper
- 1 cup glutinous black rice
- 4 cups water
- Oil for deep frying
1. In a small bowl, combine ginger, chile, onion, and cilantro.
2. Finely dice tuna into neat very small cubes. Place all ingredients into a medium bowl, and gently mix.
1. Preheat oven to 140°F.
2. Cook rice in a saucepan until it's overcooked and grains split. Take it off heat; do not strain. Allow rice to cool.
3. Pulse cooled rice in a food processor until it's chopped but not too fine. Spread rice in a thin layer on a baking sheet. Place rice in a 140°F oven for 8 to 10 hours, to remove the moisture and dry it out.
4. In a large pot, pour in oil, and bring temperature to 400°F. Shape rice into small rectangles no smaller than a credit card, and drop into oil for a couple of seconds until it puffs up.
5. Season with salt. Break rice crackers into bite size pieces. Spoon on tartare, and serve.