Ahi, Cepe SnackAttack
The last few Friday nights, our soon to graduate Senior has abandoned us to hang with her buds - I can't blame her, we all did the same when we were 17 and we didn't have a pandemic to process. When she gets home, however, she loves to grumble about what her Dad has made and what we've been eating when she's gone but really more about what deliciousness she has missed. This is a perfect example of one of those stellar appetizers, so good it may make the grade for New Year's Eve dinner - her 18th birthday. I've a feeling she won't be grumbling that night. We hope you enjoy it as much as we did/do.
| 12 oz shiitake mushrooms | 1 tsp espelette pepper |
| 12 oz sushi grade ahi tuna, cut in ½ inch cubes | 1 tbsp furikake seasoning |
| 1 cup daikon radish, diced into small cubes | 1 tbsp thinly sliced scallion |
| 1 tbsp white miso paste | Crispy onions |
| 1 tbsp mirin | Sesame oil |
| 1 tbsp ponzu sauce | Sea salt |
| 1 tsp rice vinegar |
Pre heat oven to 400 degrees. Slice mushrooms and toss with some sesame oil and salt. Roast in oven until mostly dehydrated, but not crispy, about 20 minutes. Remove from oven and cool.
Meanwhile, mix miso, mirin, ponzu, vinegar and pepper in a large mixing bowl. Once combined, add diced daikon and stir to coat. When mushrooms have cooled, add to bowl and stir to combine.
In another bowl, toss ahi with a little sesame oil and sprinkle with furikake until well coated.
Arrange four plates on counter and spoon equal amount of mushroom mixture on center of each plate. Top with equal amounts of ahi tuna, then top with crispy onions and scallions.
We served this one with a Markus Huber Obere Steigen Gruner Veltliner 2019 - yummo!
Serves four as an appetizer.
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