Rating: 4 forks out of 5
Click "Read More" to make this really simple appetizer.
*note removed items are not in bold
1 tablespoon olive oil
3 tablespoons soy sauce
2 tablespoons lime juice
1 1/2 lbs sushi-grade ahi tuna diced
1/4 cup cucumber diced peeled seeded
3 tablespoons capers drained
2 tablespoons sesame seeds toasted
+1 tablespoon black sesame seeds sliced diced
1 tablespoon fresh cilantro leaves finely chopped
4 tablespoons unsalted butter
3 sheets frozen phyllo dough thawed
2 tablespoons romano cheese
pre-made frozen phyllo cups thawed
Directions the way I did it:
For frozen cups: Cook as Directed and allow to cool to room temperature.
For the long route: Pre-heat oven to 350°. Melt the butter and place one sheet on a work surface. Brush the sheet with the butter and sprinkle with a pinch of salt. Cover the sheet with second sheet and cover with butter and a pinch of salt and cover with the third sheet and brush with butter. Cut up the dough into squares (with a knife or, if you have it, a pizza slicer) and tuck into mini-muffin tin butter side down. Bake 10 minutes and allow to cool. Remove carefully.
Whisk olive oil, soy sauce and lime juice in a Medium bowl. Add the diced tuna, capers, sesame seeds, olives and cilantro and toss. Chill in the fridge for about 10 minutes and scoop evenly among the cups.
Clearly I tweaked this whole thing by combining two recipes.
I hate cucumber, so I took it out of the recipe.
I used black sesame seeds instead of "toasted" sesame seeds.
I opted for cupped phyllo instead of using tostadas.
I TOTALLY cheated when I made this (even though I have posted this in the CrOOK BOOK with both options) by skipping the assembled phyllo cups and using frozen.
Make this. It is perfect for hot days like when this is being originally posted (at the beginning of a damn 7 day heat wave).
And it is as easy as pie...just make sure you get good fish. If you aren't sure about your ability to spot good from bad, ask your grocer.
This recipe is available in the CrOOK BOOK