Tuna Tartare and Maggot Canapés
Small maggots have found their way to these mouthfuls of brain made with tuna tartare topped with puffed wild rice. The rice is cooked by placing it in hot oil until it bursts for a garnish as crunchy as it is disturbing for Halloween.
Ingredients
- 1/3 cup (75 ml) vegetable oil
- 3 tbsp wild rice
- 1/2 lb (225 g) very fresh red tuna, diced
- 1/2 shallot, finely chopped
- 1 tbsp chives, finely chopped, plus more for serving
- 1 tbsp pickled ginger, chopped
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 ml) low-sodium soy sauce
- 2 tsp (10 ml) lemon juice
- Hot sauce, to taste
- 24 rice crackers or toasted baguette slices
Instructions
- Line a baking sheet with paper towels. Place a metal sieve over a glass bowl.
- In a small, deep pot over medium-high heat, warm the oil to 400°F (200°C). Add the rice and stir until puffed up. Watch out for splattering. Immediately drain the rice in the sieve. Spread the puffed rice out on the baking sheet. Season with salt. Let cool. The puffed rice will keep for 1 week in an airtight container at room temperature. It’s an excellent addition to salads and soups.
Small maggots have found their way to these mouthfuls of brain made with tuna tartare topped with puffed wild rice. The rice is cooked by placing it in hot oil until it bursts for a garnish as crunchy as it is disturbing for Halloween.