Spicy Tuna Dip for my “Just a Bite” series, ep.5! The flavors on this are pretty epic not going to lie…the ginger miso mayo takes it up several notches as do the nori rice paper chips! This also works well with salmon or hamachi btw. Ingredients: 10 oz sushi grade bluefin tuna. 2 tbsp kosher salt. 1/4 cup + 1 tbsp cane sugar. 3-4 rice paper sheets. 1-2 nori sheets. 1 tsp corn starch + 2 tbsp water. 1/4 soy sauce + 2 tsp. 1/4 cup rice vinegar + 2 tsp. 1/3 cup japanese mayo. 1 tsp freshly grated ginger. 1 tbsp white miso. 1/2 tsp agave syrup. 1 lemon (zest). 1 tbsp salsa macha or chili crisp 1 tsp sesame oil. 1 tbsp toasted sesame seeds + more for topping. Chives for topping. Oil for frying. Directions: 1. Mix the 2 tbsp kosher salt and 1 tbsp cane sugar. Coat the fish in it and let sit in the fridge for 20 min. Rinse in cold water. Pat dry. 2. Add the 1/4 cup sugar, rice vinegar and soy sauce to a saucepan. Simmer and reduce until it coats the back of a spoon. Let cool fully. 3. Cut the rice paper in half, and then each half into thirds. 4. Cut the nori into small rectangles, smaller than the rice paper pieces. 5. Mix the cornstarch and water. 6. Brush the cornstarch slurry on the nori and place it over a rice paper piece and press it with your hands. Let rest 15 min to dry. 7. Mix the mayo, ginger, miso, agave syrup and rice vinegar. 8. Chop the fish into a fine paste. 9. Mix the tuna with the lemon zest, salsa macha, 2 tsp soy sauce, toasted sesame seeds and 1 tbsp of the prepared mayo. 10. Preheat a saucepan with oil until it reaches 375F. Add your rice paper chips, pressing with your spoon so they keep their flat shape. Fry until all puffed up, about 15-20 seconds. 11. Spread the bluefin onto a plate. Drizzle with the mayo, eel sauce, chives and sesame seeds. #spicytuna #spicytunadip #appetizers
0.0% ERengagement of this clip — above the author's average (0.00%)
top 60%outperforms 40% of the author's clips
16%of the author's average views
