RECIPES
Tuna tartare with rice crackers
By Miele
1 hour 30 minutes
Preparation Time
3 hours
Cooking Time
30 serves
INGREDIENTS
Laminated rice crackers
4 sheets rice paper
10 g black sesame seeds
Neutral oil, for frying
Tuna tartare
250 g sashimi-grade tuna,
diced into 5 mm cubes
10 ml soy sauce
40 g Kewpie mayonnaise
10 g sriracha hot sauce
To serve
Chives, finely chopped, to garnish
Miele accessories
Perforated baking trays
Vacuum sealing bags
Pot set
METHOD
Laminated rice crackers
- Preheat the oven on Fan Plus at 50°C.
- Fill a large bowl with cold water.
- Submerge a sheet of rice paper into the cold water, ensuring the entire surface comes in contact with the water, then transfer it onto a chopping board.
- Sprinkle the surface of the rice paper sheet with half of the black sesame seeds.
- Submerge a second rice paper sheet into the water and place it directly on top of the first.
- Press out any air that might be caught between the two sheets and ensure the top sheet is in contact with the bottom sheet.
- Stand at room temperature for a few minutes, allowing the rice paper to absorb the moisture and rehydrate.
- Use a 50 mm round cutter to firmly press down and cut out discs from the hydrated rice paper, then place them between two sheets of baking paper.
- Once all the discs are cut out, repeat the process with the remaining sheets of rice paper and sesame seeds.
- Place the sheets of baking paper with the rice crackers in between two perforated baking trays and dehydrate in the preheated oven for approximately 3 hours, or until completely dry.
- Once dried, place the crackers in vacuum sealing bags. Place into the vacuum sealing drawer and Vacuum on level 1 and Seal on level 3.
- To fry the rice crackers, heat the neutral oil on high heat, induction setting 8 to 200°C. Fry each dried cracker for approximately 10 seconds, until puffed.
- Remove from the oil and place onto paper towel to remove any excess oil.
Tuna tartare
- Place the diced tuna in a bowl, add the soy sauce and gently mix.
- In a separate bowl, mix to combine the Kewpie mayonnaise with the sriracha hot sauce.
- Gently fold the mayonnaise mixture through the tuna.
To serve
- Top each fried rice cracker with a spoonful of the prepared tuna tartare.
- Garnish with chopped chives.
Hints and Tips
- The dehydrated crackers will last up to 3 months if completely dried and stored correctly.
- Best fried on the day of assembly.
- The rice crackers can also be cooked in the warming drawer on Cook Setting 3.
- If the tuna tartare is placed onto the rice cracker too early, the cracker will go soft. Therefore, it is important to assemble just prior to serving.
APPLIANCE / FUNCTION
Miele
From sweet to savoury, from simple to elaborate – our recipe database, developed by our Miele culinary experts, contains recipes guaranteed for success! Whether it be a side or main dish, soup or dessert, very spicy or temptingly sweet, our recipes are suitable for any occasion, designed specifically for Miele appliances
