Tuna Tartare & Caviar Toast
A fresh twist on a classic, these bite-sized appetizers are perfect for your next martini hour. The garnish of caviar adds a salty pop that mirrors the briny notes in a classic martini, making this pairing feel both timeless and modern. Whether you’re hosting a cocktail party or just want something special to go with your favourite libation, these bites are elegant, easy to prepare and undeniably indulgent. Enjoy this appetizer alongside Suntory Roku Gin.Ingredients
Serves 8
1 loaf brioche
¼ cup (60 ml) ghee or unsalted butter, room temperature
8 oz (225 g) albacore tuna
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) soy sauce
½ tsp (2.5 ml) fresh lemon juice
1 oz (30 g) caviar
seaweed salad or rehydrated sea grapes*, for garnish
* Available at Asian grocery stores or online
Instructions
- Preheat oven to 350 F (175 C). Line a baking sheet with parchment and set aside.
- Slice crust off brioche and discard or reserve for another use. Slice crustless loaf into rectangles 1-in (2.5 cm) high × 3-in (7.5 cm) long. You should have at least 8 rectangles of brioche. Spread each side lightly with ghee and set aside.
- Place buttered bread on prepared baking sheet and toast bread in oven, turning over occasionally to encourage even browning, until golden brown on all sides, 8 to 10 minutes. This step could also be done in a frying pan over medium-low heat. Working with a couple of pieces of brioche at a time, toast in warm pan until browned on all sides. Set aside.
- Finely dice tuna and place in a bowl along with sesame oil, soy sauce and lemon juice. Gently toss to combine. Taste and adjust seasoning with more sesame oil, soy sauce or lemon juice as desired.
- Spoon tuna tartare on top of toasts. Garnish with small dollops of caviar and seaweed salad. Serve immediately.