You have to try this amazing Tuna Poke Cannoli recipe with Ssamjang Aioli!! It is absolutely to die for!!!
Here is an appetizer I made a few days ago. Really easy to make and not too many steps to this wonderful appetizer. This is a great way to start any dinner party and feel free to substitute any fish that is your favorite if you don’t like tuna or want to stay away from using Tuna, I totally understand because I rarely use it anymore. If you have a little extra time this bound to wow any of your guests. Here is the tuna cannoli recipe I hope you enjoy it!
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
SSamjang aioli
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Place Ssamjang paste and mayo together in a bowl and whisk together. Set aside
Tuna Poke
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In a small mixing bowl add all the ingredients together and mix well. Adjust the seasoning if need be.
For Cannoli
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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
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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!
