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
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 It
Preheat the oven to 350°. Toast the baguette slices on a large baking sheet until light golden and crisp, about 15 minutes. Let cool.
In a small bowl, mix the mayonnaise with the wasabi paste and season with salt and pepper.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.