CUT · Las VegasFor 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

Best New Chef 1998 Lee Hefter
Lee Hefter

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Yield:
8
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Ingredients

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Directions

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

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  • 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.

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