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Serves : 8

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

How to Make It

Step 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.

Step 2    

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

Step 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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