Modern Manna recipe / Seared tuna and pickled lemon crostini
This upscale miniature version includes harissa and pickled lemon, as the original does, but adds a fresh tuna instead of the canned one.
These hors d’oeuvres are my personal variation on a popular Israeli street food, the Tunisian sandwich. This upscale miniature version includes harissa and pickled lemon, as the original does, but adds a fresh tuna instead of the canned one.
Harissa and pickled lemon are available in kosher and Middle Eastern markets.
Yields 30 crostini
2 stalks celery
2 tablespoons mayonnaise
1 tablespoon harissa
3/4 lb. tuna fillet 1” thick
1 tablespoon olive oil
Pickled lemon, finely chopped
1. Heat oven to 350 degrees. Make the crostini: Slice the baguette to 1/4” slices diagonally (to get larger slices), and cut each slice to half. You want to have a bite size crostini. Arrange the baguette slices on a baking sheet, spray with oil and sprinkle with a little kosher salt. Bake in the oven for 5 minutes, flip the baguette slices and bake for another 3-5 minutes, until golden brown. This can be done a week in advance. Keep the cool crostini in a plastic bag.
2. Finely chop the celery and put in a small bowl. In a second bowl mix the mayonaise and harissa.
3. Cut the tuna into 1” wide sections, coat with olive oil and sprinkle with salt and black pepper on all sides. Heat a heavy bottom pan over high heat until the pan is very hot. Sear the tuna on 4 sides for 15 seconds on each side to keep it raw in the center. Transfer to a cutting board. Slice the tuna to 1/8” thin slices.
4. To assemble the crostini spread a little of the harissa mixture on each crostini, spoon a little of the chopped celery , top it with a slice of tuna and finish with a little of the pickled lemon. Serve immediately.
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