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Makes about 30 hors d'oeuvres
10 to 15 Easter radishes or large red radishes, stems and roots removed
3 tablespoons extra-virgin olive oil
1/4 cup minced shallots
1/3 cup diced mango
1 teaspoon Madras curry powder
1/8 teaspoon Galanga powder or ground ginger
1/8 teaspoon ground mace
1/8 teaspoon turmeric
Pinch of red pepper flakes
1 tablespoon rice wine vinegar
1/2 avocado, peeled and pitted
One 6-ounce can water-packed tuna, drained and flaked
1/4 cup chopped celery, plus small leaves for garnish
3 tablespoons diced red apple
3 tablespoons diced Granny Smith apple
3 tablespoons finely chopped unsalted cashews
2 tablespoons freshly squeezed lime juice
1 tablespoon Dijon mustard
1 tablespoon chopped mint leaves
1 tablespoon chopped cilantro leaves
1 tablespoon chopped flat-leaf parsley leaves
1 tablespoon shredded unsweetened coconut
1/2 tablespoon mayonnaise
1/4 teaspoon finely grated peeled fresh horseradish or 1/2 teaspoon drained bottled horseradish
1/4 teaspoon finely grated peeled ginger
Salt and freshly ground pepper
1. Cut 6 to 7 of the radishes into 1/4-inch-thick slices. Using a mandoline, very thinly slice the remaining radishes.
2. Warm the oil in a small skillet over low heat. Add the shallots and cook, stirring, until translucent, about 4 minutes. Add the mango, curry, Galanga, mace, turmeric, and red pepper flakes, and cook, stirring, for 4 minutes. Stir in the vinegar; transfer the mixture to a bowl and let cool.
3. Using a fork, mash the avocado and add to the mango mixture along with the tuna, celery, apples, cashews, lime juice, mustard, mint, cilantro, parsley, coconut, mayonnaise, horseradish, and ginger. Stir until well combined and season to taste with salt and pepper.
To Serve:
Put 1 teaspoon of the curried tuna in the center of each thick radish slice. Place two thin radish slices, upright on either side of the tuna, edges resting on the radish base, on either side of the tuna. Garnish each with a celery leaf. (Can be assembled 1 hour ahead and refrigerated.)
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