This is an absolute corker of a canape.
It’s a real show stopper. At every event I have served this at, I have got emails the next day begging for the recipe, so I decided it was time to share it with you all.
It’s really simple to do, but the flavours are just amazing and it tastes beautifully fresh and healthy.
It’s really lovely to have a canapé recipe up your sleeve that is light and fresh and not heavy and stodgy as lots of shop bought canapés can be…(not mentioning any names…cough cough…M&S).
With Christmas just round the corner lots of you will be thinking of having friends round for drinks or the really organised ones of you, like my lovely sister who is the Queen of organisation, will be gathering recipes to do over the Christmas. This little recipe is absolutely perfect for you!
As a chef, who cooks for a lot of canapé parties…and I have to say canapés are amongst my favourite things to cook…I can tell you that canapes normally fall into two camps. Either the ingredients are relatively inexpensive to buy, but they require a lot of time to prepare, cook and assemble. Or, the ingredients are a little more expensive, but they are super quick and easy to make. This a general rule, but it does tend to be true. But I think it is quite a comforting thing to know, because no matter if you are time rich but cash poor, or vice versa, there will be delicious canapés you can serve to your loved ones.
This tuna treat definitely falls into the latter camp. The tuna is relatively expensive but it is so simple to cook and trust me when I tell you that you are going to love it. Truly scrumptious. Scrumptiousness truly at its best.
- 300g Sushi quality Tuna – the tuna is only going to be seared so you must try and get the best quality you can
- 100g sesame seeds
- 50g nigella seeds / black onion seeds
- pinch of wasabi powder
- good handful of coriander
- glug of olive oil, about 30ml
- 1 clove garlic, crushed
- 1 red chilli finely chopped
- 50g sesame seeds
- First of all slice your Tuna into rectangular (ish) shapes. This is much easier if you use a super sharp knife.
- Now tip your sesame seeds, onion seeds and a sprinkling of wasabi powder into a bowl and roll the tuna into the mixture. Press down on all sides so that the tuna is well coated.
- Heat a little oil in a non stick frying pan until smoking hot. Then fry each rectangle of tuna for 15 seconds on each side. So each rectangle of tuna will have 4 long sides that each need cooking for 15 seconds. I usually do one rectangle at a time…because it hurts my head to do too much counting all at the same time….
- Once they’re cooked, put to one side and get on with making the coriander pesto. The tuna like this will keep happily in the fridge for two days, so this is very easy to prepare in advance.
- For the coriander pesto just pop the coriander, crushed garlic, chopped chilli and a nice glug of olive oil into the food processor. Blend until it is roughly chopped up, but not too much of a smooth puree, I like it still with a bit of a texture. Then , add the sesame seeds and give it a stir. Don't blend it once the sesame seeds are in as they will all get broken up and we don't want that. Now pop it into a container until you are ready to serve the canapés.
- The only thing with these is that you don't want to get them assembled too far in advance because the tuna can go a little grey in colour and begins to look a bit like when you see petrol floating on the sea. But luckily they take seconds to assemble so thats really not a problem!
- When you are ready, simply use a sharp knife to slice the tuna into 4 cm slices.
- Then top them with a little dollop of coriander pesto.
Just try not to gobble them all before you serve them to your guests.
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