Name: Tuna Tartare and Maggot Canapés
Prep time: 25 min
Cook time: 8 min
Total time: 33 min
Yield: 2 douzaines
Ingredients: 1/3 cup (75 ml) vegetable oil; 3 tbsp wild rice; 1/2 lb (225 g) very fresh red tuna, diced; 1/2 shallot, finely chopped; 1 tbsp chives, finely chopped, plus more for serving; 1 tbsp pickled ginger, chopped; 1 tbsp (15 ml) toasted sesame oil; 1 tbsp (15 ml) low-sodium soy sauce; 2 tsp (10 ml) lemon juice; Hot sauce, to taste; 24 rice crackers or toasted baguette slices

Preparation

Puffed Rice
- Line a baking sheet with paper towels. Place a metal sieve over a glass bowl.
- In a small, deep pot over medium-high heat, warm the oil to 400°F (200°C). Add the rice and stir until puffed up. Watch out for splattering. Immediately drain the rice in the sieve. Spread the puffed rice out on the baking sheet. Season with salt. Let cool. The puffed rice will keep for 1 week in an airtight container at room temperature. It’s an excellent addition to salads and soups.
Tartare
- In a bowl, combine all of the ingredients except for the crackers. Season with salt and pepper. Refrigerate if not serving right away.
- When ready to serve, top the crackers with the tartare. Garnish with the puffed rice and sprinkle with chives.

Tuna Tartare and Maggot Canapés

Categories

Ingredients

Puffed Rice

Tartare

Preparation

Puffed Rice

Tartare

Personal Note

To help you with this recipe

RICARDO Non-stick Baking Sheet