Today I had the pleasure of presenting two easy appetizers for the customers at D. A. Niels.
1. Tuna Tataki
1 tuna steak (wild caught Ahi Tuna available at Gimli Fish)
½ cup ground nori sheet (try also ground green tea, black pepper, sesame seeds, etc.)
sea salt, to taste
white pepper, to taste
Pat tuna steak dry and press into chosen flavouring. Wrap and chill until ready to serve. Prepare salad and plate. Heat a pan to high heat and drizzle in some sesame oil. Place tuna steak on hot pan and sear each side for up to 1 minute. Remove from heat and let rest. Slice across the bias and place over salad greens or serve on its own with a dipping sauce.
2. Moroccan Kofta
1 lb ground meat (beef, lamb, elk or bison)
¼ cup Pomegranate molasses
2 tbs Ras el Hanout
1/2 tsp salt
1/4 cup bread crumbs or Panko
Mix all ingredients well together and form into small oblong shapes. Broil or grill for a few minutes on each side until done. Enjoy with pita, yoghurt tahini sauce or other dips.
It is often broiled in a large pan with hot peppers, onions, tomatoes and garlic.
Yoghurt tahini sauce
1/2 cup good plain yoghurt
1 clove garlic, minced
3 heaping tbs tahini
2 tsp lemon or lime juice
Mix all ingredients together. The tahini will cause the sauce to thicken quickly. Use on grilled Pide or Naan or as a crudité dip.