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Submitted by Michele Kusma
This recipe is very easy to prepare and impressive to serve. Pescatarians and those who eat gluten-free foods will appreciate this delicious appetizer featuring Asian-inspired ingredients.
1 medium zucchini
2 cups vegetable broth
1/2 cup unseasoned rice vinegar
1 cup sugar
1 teaspoon sesame oil
1/2 pound Ahi tuna, sushi grade
1/8 teaspoon salt
4 ounces mascarpone cheese
1/2 – 1 teaspoon wasabi paste, more or less to taste
1 tablespoon fish roe
Slice the zucchini into 1/4-inch thick rounds. In a medium saucepan, mix together the vegetable broth, rice vinegar, sugar, and sesame oil. Cook over medium-high heat, stirring constantly, until it just begins to boil (about 3-5 minutes). Remove saucepan from heat and stir in the zucchini slices. Cover the saucepan and set aside for 15 minutes. Use a slotted spoon to remove the zucchini from the pan, and then place them on paper towels to drain. Pat the zucchini dry before assembling the canapés.
Slice the tuna into 16 bite-size pieces. Sprinkle the tuna all over with salt.
In a small bowl, combine the mascarpone and wasabi to taste. Use more or less wasabi depending on how spicy you want it. Place mixture in a zip-top plastic bag, and cut off a small corner, or use a pastry bag with a decorative tip.
Place zucchini slices on a serving platter. Squeeze a small dot of the wasabi mixture in the middle of each zucchini slice. Place a slice of tuna on top of each piece of zucchini. Squeeze a decorative dollop (about 1/2 teaspoon) of the wasabi mixture on top of the tuna slices. Sprinkle the fish roe evenly on top of the wasabi mixture.
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