You've have been to parties or weddings or swanky events where they have great starters similar to this and you probably think you can't make that for home on a weekday...You can.
1 tablespoon olive oil
3 tablespoons soy sauce
2 tablespoons lime
1 1/2 lbs sushi-grade ahi tuna diced
3 tablespoons capers drained
1 tablespoon black sesame seeds diced
1 tablespoon fresh cilantro leaves finely chopped
4 tablespoons unsalted butter
3 sheets frozen phyllo dough thawed
pre-made frozen phyllo cups thawed
For frozen cups: Cook as Directed and allow to cool to room temperature.
For the assembled phyllo cups: 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 3" 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.
Recipe Courtesy of Mark Patrick Spiecher (The Manic Cheater). Original blog post