Tuna & Avacado Canapes               

 tags (edit): @Vogel @Try Soon! Easy Appetizers  

 

Cute little 'crispies', formed of deep-fried soy paper dipped in tempura batter, make a crunchy base for diced raw tuna and avocado, a canape I'd like to see at a cocktail party.

Ingredients

Soy Paper Cut Into 1/4 Inch Strips
to taste Salt & Pepper
Tempura Batter
2/3 cup All-Purpose Flour
1/2 cup Cornstarch
1 cup Soda Water Cold! COLD!
Topping
1/2 pound Tuna Sushi-Grade Medium Dice
3 large Avocado Large Ripe Medium Dice
1 teaspoon Fresh Lemon Juice


 

Instructions
 1. Prepare Tempura Batter: In a mixing bowl, whisk the flour, cornstarch, and soda water together. Whisk the batter until smooth. Use very cold soda water.

2. Drop soy paper strips into tempura batter to coat. Allow exess batter to drip back into mixing bowl. Deep fry strips until done -- lightly browned & crunchy. Set on a paper towel to drain. Season with salt and pepper.

3. Combine the diced tuna, diced avocado, and lemon juice in a bowl, working gently with your fingers to combine. Do not overmix.

4. Make a small pile of fried soy paper strips on a plate. Top with a tablespoon or so of the tuna mixture. Serve immediately.



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Yields: 0 Servings
     September 24 2003 LA TIMES Food Section, page F8

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