Tuna Canapes with Olive Tapenade

Paleo

Ingredients

The quantity will depend on the amount of people that you are serving. I used 1 kg of tuna, 3 bunchs of asparagus and a full tub of tapenade, and I made approx 60 serves.

  • Long piece of tuna, trimmed to be approximately the same thickness the whole way along. Thickness should be about the size that your thumb and forefinger make as these are bite sized canapes. Ask your fish shop to do it for you – if you do it yourself use a very very sharp knife and ensure that you cut in one slice
  • 100 grams white and black seasame seeds
  • Small tub of  of black kalamata olives, pips removed
  • 2 tbsp olive oil
  • Thin asparagus

Method

  • Scatter sesame seeds on a plate or chopping board and roll tuna piece so that all sides are covered evenly with seasame seeds
  • Heat 1 tbsp olive oil in a large frypan. Add tuna and cook on each of the four sides for 1 and a half minutes. Do not overcook, the tuna should be predominantly raw
  • Place in the fridge for 10 minutes to set
  • Steam asparagus for 3 minutes, then place in a bowl of iced water to refresh
  • Slice asparagus into 4 – 5cm lengths
  • Pour olives into a mixmaster  with 1 tbsp olive oil and puree until desired texture
  • Remove tuna from the fridge and carefully slice with a sharp knife across the tuna roll to form 1 cm thick tuna pieces. Top with a dollop of olive tapenade and a piece of asparagus

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