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Tuna Tartare Crisps

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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

  1. 32 thin baguette slices, cut from a medium loaf
  2. 1/4 cup mayonnaise
  3. 1 teaspoon wasabi paste
  4. Kosher salt and freshly ground pepper
  5. 1/2 pound sushi-grade tuna, cut into 1/4-inch dice
  6. 3 tablespoons soy sauce
  7. 1 Hass avocado, cut into 1/4-inch dice
  8. 1/3 cup finely diced seedless cucumber
  9. 1 scallion, thinly sliced
  10. 2 teaspoons chopped pickled ginger
  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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