Denise says:

Canapés now refer to any type of miniature hors d’oeuvres, main course or even dessert. This recipe is quick and impressive ~ so if style and sophistication is the ambience you wish to create ~ include this recipe! Tuna is best served slightly undercooked so that it just melts in the mouth.

Below are some of my golden rules.

* Canapés need to be bite size so that they can be eaten completely in just one mouthful. From a social point of view you cannot talk with your mouth full!

* Canapés should be exquisitely designed, made with fresh, in-season ingredients that combined make for both a delectable taste, whilst being impressive on the eye.

* Never over fill the plate. It is far better to replenish the empty dishes.

* Overcrowded trays look cluttered and messy rather than generous.

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Makes: 16 pieces

Ingredients:

½ cucumber
4 tablespoons rice vinegar or cider vinegar
½ teaspoon chilli flakes
1 teaspoon caster sugar
2 150g thick tuna steaks
2 tablespoons sesame seeds
2 tablespoons sesame oil
Salt and freshly ground black pepper
Garnish: A large bunch of coriander leaves
Sweet Chilli sauce

Method

1) Using a vegetable peeler slice the cucumber into strips, turning the cucumber as you go so the strips stay thin.

2) Place the vinegar, chilli and sugar into a saucepan. Bring to the boil and then pour over the cucumber strips. Leave to cool and set aside.

3) Cut the tuna into cubes and roll into sesame seeds. Heat the sesame oil and when hot, roll the cubes around in it just long enough to brown the outsides – you don’t want to over cook them.

4) Thread a cucumber strip on to a cocktail stick in an S shape and skewer a tuna cube. Stand upright and serve.

To serve the stylish way: Place the tuna bites on a bed of coriander leaves. Serve with sweet chilli sauce.
Tagged in: BBQ, Dinner Party, Low Fat, Mediterranean, Parev, Tuna