Sweet Mini Peppers Stuffed with Tuna and Salmon Tartare
Instructions:
- 3 ounces fresh tuna, pureed
- 3 ounces fresh salmon, pureed
- 1/3 cup pitted black olives,
- finely chopped
- 1/3 cup chopped ginger in syrup
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon balsamic vinegar
- 1 teaspoon sugar
- 1 1/2 teaspoons Asian sesame oil
- Salt
- Pepper
- 4-6 Divine Flavor* Babylicious
- peppers, halved and seeded
- Assorted lettuce leaves
- Furikake (Japanese seasoning mix of sesame seeds and flavorings)
- DRESSING
- 1/2 cup water
- 1 teaspoon sugar
- 2 pieces star anise, crushed
- 1 teaspoon saffron threads
- In a bowl, combine tuna, salmon, olives, ginger, soy sauce, vinegars, sugar, sesame oil, and salt and pepper to taste.
- To prepare the dressing, combine all ingredients in a small saucepan and cook over medium-low heat until slightly reduced.
- Place half peppers on lettuce leaves and stuff with the tuna and salmon tartare. Pour dressing over peppers. Sprinkle with furikake.
- Makes 2-4 servings.