Name: Tuna Poke Cannoli with Ssamjang Aioli
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: 8 oz Tuna (small diced); 3 tbsp Green Onion (chopped); 2 tbsp sesame seeds; 1/4 tsp sansho pepper; 1/2 tsp salt; 1 tbsp sesame oil; 1 tsp sriracha; 1 1/2 tbsp soy sauce; 4 sheets feuille de brick (cut into quarters (alternatively use wonton sheets)4 ); 1 whole egg (beaten ); 4 cannoli metal tubes (mini); 1 1/2 cup oil (for frying); 1/4 cup ssamjang paste; 1/2 cup mayo; 1 whole radish (sliced thin); 1/4 cup mizuna (micro); 1 bunch chive blossoms

Ingredients

6 people

Tuna Poke

8 oz Tuna small diced
3 tbsp Green Onion chopped
2 tbsp sesame seeds
1/4 tsp sansho pepper
1/2 tsp salt
1 tbsp sesame oil
1 tsp sriracha
1 1/2 tbsp soy sauce

Cannoli Tubes

4 sheets feuille de brick cut into quarters (alternatively use wonton sheets)4
1 whole egg beaten
4 cannoli metal tubes mini
1 1/2 cup oil for frying

Ssamjang Aioli

1/4 cup ssamjang paste
1/2 cup mayo

Garnish

1 whole radish sliced thin
1/4 cup mizuna micro
1 bunch chive blossoms

Nutritional information

Calories: 697kcalCarbohydrates: 1gProtein: 8gFat: 74gSaturated Fat: 7gPolyunsaturated Fat: 26gMonounsaturated Fat: 40gTrans Fat: 0.3gCholesterol: 22mgSodium: 665mgPotassium: 109mgFiber: 1gSugar: 0.3gVitamin A: 143IUVitamin C: 2mgCalcium: 39mgIron: 1mg

Prep Time 30

Cook Time 30

Total Time 1

Servings 6 people

SSamjang aioli

Place Ssamjang paste and mayo together in a bowl and whisk together. Set aside

Tuna Poke

In a small mixing bowl add all the ingredients together and mix well. Adjust the seasoning if need be.

For Cannoli

Take your feuille de brick dough and cut into quarters. Trim the edges to make a nice even rectangle (if you cannot find this dough use dumpling wonton sheets (small). Using steel cannoli tubes wrap the dough around the steel tubes. Using a beaten egg brush the ends of the dough to help seal it together around the tubes.
Then place in a medium size pan with oil on medium high heat. Fry the cannoli's until golden brown. Take out and drain on a paper towel. Allow to cool for 1 minute and then you should be able to carefully slide the dough off of the steel tubes. Repeat the process until you have a dozen cannoli's.

To Finish

Fill the fried tubes with the tuna poke. Then using an offset spatula spread some of the aioli on top of the cannoli. Finish with sliced radishes on top of the aioli. Top with flowers and mizuna. Serve and enjoy!