Nori Tostada Bites with Tuna Tataki
These bite-sized wonders combine the crisp crunch of nori seaweed with the delicate dance of sashimi-grade tuna, marinated in a sweet and savory glaze. Coconut flower aminos, mirin, and lime juice mingle with sesame oil and a touch of sugar, creating a vibrant canvas for the tuna to sing. Japanese mayo, spicy jalapenos, and fresh microgreens add unexpected twists of flavor and texture, making these Nori Tostada Bites perfect for appetizers or a light and satisfying meal.
Tuna Tataki:
- 1 tablespoon CÓCOES Organic Coconut Flower Aminos
- 1 tablespoon mirin
- 1 teaspoon sesame oil
- 1 tablespoon CÓCOES Organic Coconut Flower Syrup
- 1 tablespoon lime juice
- ½ tablespoon CÓCOES Organic Coconut Flower Vinegar
- 200g tuna (sashimi-grade), cut into small cubes
Nori Tostadas:
- 3 sheets nori seaweed, cut into 12 squares
- Frying oil
Batter:
- 1 cup all-purpose flour
- 1 egg
- 1 cup ice-cold water
Toppings:
- Japanese mayonnaise
- Sliced jalapenos
- Microgreens
- In a bowl, whisk together the CÓCOES Aminos, mirin, sesame oil, sugar, lime juice, and CÓCOES Vinegar. Gently fold in the cubed tuna, ensuring every piece gets embraced by the flavor. Let it marinate for at least 15 minutes while you prepare the tostadas.
- Combine the flour, egg, and ice-cold water in a bowl. Whisk until you have a smooth batter, ready to become the base for the nori's transformation.
- Heat enough oil in a pan for deep frying. Dip each nori square in the batter, ensuring one side is evenly coated. Carefully fry the nori until golden brown and crispy. Drain on paper towels and repeat with the remaining nori squares.
- Place a spoonful of the marinated tuna tataki on each crispy nori tostada. Spoon on a dollop of Japanese mayonnaise.
- Top each tostada with a sprinkle of sliced jalapenos and finish with a flourish of fresh microgreens.
