Searing is believing when it comes to this new spin on sushi. Lightly cooked tuna combines with our irresistible phyllo dough for the perfect date-night recipe.
- 1 1/2 pounds fresh sushi-quality tuna
- 5 tablespoons soy sauce
- 3 tablespoons fresh lemon juice
- 3/4 teaspoon lemon zest
- 3/4 teaspoon salt
- 1/3 teaspoon freshly ground pepper
- 1 1/2 tablespoons canola oil
- 2 tablespoons butter
- 2 tablespoons olive oil
- 20 sheets Athens Phyllo Dough (9” x 14”), thawed
- 2 tablespoons chives, finely chopped
- 2 tablespoons sesame seeds
In a medium bowl, combine tuna, soy sauce, lemon juice, lemon zest, salt and pepper. Cover with plastic wrap and refrigerate, turning several times, for 1 to 2 hours.
In a medium skillet, heat 1 tablespoon canola oil. Cook tuna for about 4 minutes, turning once. Remove from heat and let cool. Dice tuna.
In a small saucepan melt butter with olive oil. Lightly brush 3â tart pans with butter-oil mixture. Layer 5 Phyllo sheets, brushing each with the butter-oil mixture. Cut six 4-inch squares from Phyllo stack. Place cut square shape in the pan. Carefully push Phyllo into pan, leaving the points sticking up. Repeat process 3 more times to make 16 tarts.
Bake empty Phyllo tarts in preheated 3501/4F oven for 8 – 10 minutes or until golden brown. Cool for 5 minutes. Remove Phyllo tarts from pans.
Spoon about 2 tablespoons of tuna on each square. Garnish with chives and sesame seeds. Serve immediately.