Tuna Tartare Crisps

CUT · Las Vegas

For his clever twist on tartare, Lee Hefter tops baguette toasts with sushi-grade tuna, avocado, pickled ginger and a dollop of wasabi mayonnaise.

Plus: More Great Seafood Hors d'Oeuvres

  • Servings: 8

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  • 32 thin baguette slices, cut from a medium loaf
  • 1/4 cup mayonnaise
  • 1 teaspoon wasabi paste
  • Kosher salt and freshly ground pepper
  • 1/2 pound sushi-grade tuna, cut into 1/4-inch dice
  • 3 tablespoons soy sauce
  • 1 Hass avocado, cut into 1/4-inch dice
  • 1/3 cup finely diced seedless cucumber
  • 1 scallion, thinly sliced
  • 2 teaspoons chopped pickled ginger

How to make this recipe

  1. Preheat the oven to 350°. Toast the baguette slices on a large baking sheet until light golden and crisp, about 15 minutes. Let cool.

  2. In a small bowl, mix the mayonnaise with the wasabi paste and season with salt and pepper.

  3. In a medium bowl, gently mix the tuna with the soy sauce, avocado, cucumber, scallion and ginger. Spoon a dollop of the wasabi mayonnaise onto each toast, top with the tuna tartare and serve.

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