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12 oz 3/4” thick yellowfin tuna steaks
generous sprinkling of sesame seeds, or 2 oz sesame oil
1 oz rice wine vinegar
1 oz olive oil
salt and pepper
2 tablespoons grated fresh ginger
2 small yellow peppers, seeds and ribs removed, finely chopped
tartlet shells (Sesame-Orange Tartlet Shells, pg. 233, or above)
3 packages frozen puff pastry, defrosted in refrigerator, cut into three-inch
squares if served turnover style or two-inch circles if used in mini-muffin tins
optional:
2 oz orange zest
1 oz fresh chives, cut into 1/8th-inch pieces
Chop tuna into 1/4th-inch pieces. Marinade in sesame seeds or oil, vinegar and
olive oil. Drain. Salt and pepper to taste. Mix with ginger and peppers.
Put mixture in tartlet shells. If serving turnover style, fold pastry in half
and press to seal. Preheat oven to 400 degrees and bake for 12 minutes.
If serving as mini-muffins, top with orange zest and chive.
Makes enough for 4 dozen tartlets.
Sesame Seared Tuna Tartlets