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
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.
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