Tuna Truffle Recipe

Name: The Boathouse St. Augustines TUNA TRUFFLE Recipe
Cook time: 25 min
Total time: 25 min
Yield: 12 servings
Cuisine: Japanese
Ingredients: 10 oz canned solid white tuna in oil, drained; 0.75 cups rehydrated dried wakame (finely chopped); 0.5 cups mayonnaise (preferably Japanese kewpie); 1 tbs light soy sauce; 0.5 tsp sesame oil; 1 tsp rice vinegar; 2 tb s green onion (thinly sliced); 1 tsp black sesame seeds; 0.25 tsp freshly ground black pepper; 0.25 tsp salt; 0.5 tsp truffle oil (white or black); 1 tsp microplaned Parmigiano-Reggiano (optional); 24 pieces plain water crackers or sesame crackers; 1 tb s fresh chives (thin strips) or additional green onion; 0.5 tsp extra black sesame seeds (for garnish)

Inspired by The Boathouse St. Augustine

Time25m

Serves12

Classic wakame salad crackers

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Ingredients

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Wakame Tuna Salad

10 oz canned solid white tuna in oil, drained

3/4 cups rehydrated dried wakame (finely chopped)

1/2 cups mayonnaise (preferably Japanese kewpie)

1 tbs light soy sauce

1/2 tsp Toasted sesame oil

1 tsp Rice vinegar

2 tb s green onion (thinly sliced)

1 tsp black sesame seeds

1/4 tsp freshly ground black pepper

1/4 tsp Celtic sea salt

Truffle Finish

1/2 tsp truffle oil (white or black)

1 tsp microplaned Parmigiano-Reggiano (optional)

Crackers & Garnish

24 pieces plain water crackers or sesame crackers

1 tb s fresh chives (thin strips) or additional green onion

1/2 tsp extra black sesame seeds (for garnish)

Method

Wakame Tuna Salad

Rehydrate wakame

Place 3/4 cup dried wakame in a small bowl and cover with 1 cup warm water. Let sit 5–7 minutes until expanded and tender. Drain in a fine-mesh sieve and squeeze gently to remove excess water. Finely chop if pieces are large.

Prepare tuna

Drain the canned tuna thoroughly by pressing with a spoon or using a sieve. Transfer tuna to a medium mixing bowl and gently flake with a fork into small pieces, leaving some texture.

Combine salad

To the bowl with tuna add the chopped wakame, 1/2 cup mayonnaise, 1 tablespoon light soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, 2 tablespoons thinly sliced green onion, 1 teaspoon black sesame seeds, 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon salt. Gently fold everything together until evenly combined. Taste and adjust seasoning — add more soy for saltiness, mayo for creaminess, or vinegar for brightness.

Truffle Finish

Just before serving, stir 1/2 teaspoon truffle oil into the tuna-wakame mixture. Start with 1/2 teaspoon and mix; truffle oil is potent so add more only if desired. If using, fold in 1 teaspoon finely grated Parmigiano-Reggiano for a savory lift.

Assemble & Serve

Portion onto crackers

Arrange crackers on a serving platter. Using a small spoon or melon baller, place about 1 heaping tablespoon (roughly 15–18 g) of the tuna-truffle wakame salad onto each cracker. For larger crackers use up to 2 tablespoons.

Garnish

Top each canapé with a few thin chive strips or a small sliver of green onion and sprinkle lightly with extra black sesame seeds. Finish with an optional tiny drizzle of truffle oil on top (very sparingly).

Serving suggestion

Serve immediately so crackers remain crisp. If prepping ahead, keep the tuna-wakame mixture chilled in an airtight container up to 24 hours and assemble just before serving.