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1
Using a sharp knife, slice the tuna into 1/2-inch strips with the grain, then cut the strips into triangular pieces and place them in a mixing bowl.
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2
Puree the ginger with the sliced garlic in the bowl of a food processor.
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3
Scrape the sides of the bowl, add the soy sauce, and slowly pour the oil in with the machine running.
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4
Drizzle this mixture over the fish and gently toss to cool.
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5
Marinate the tuna for a minimum of 4 hours or overnight in the refrigerator.
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6
Preheat the oven to 400 degrees.
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7
In a bowl, combine the wasabi with a few drops of water, then add the minced garlic and mayonnaise.
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8
Add salt and pepper to taste and the green food coloring (if desired) to intensify the color of wasabi.
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9
Place the wasabi mayonnaise in a squeeze bottle if available.
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10
Remove the tuna from the marinade, place on a greased baking sheet, and bake it for 3 to 4 minutes, until the inside is pink.
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11
Or pan-sear in a hot skillet over medium heat for 2 to 3 minutes.
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12
Place the pieces of tuna on rice crackers, and top each with a little wasabi aioli.
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13
Sprinkle with black sesame seeds and diced red pepper
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14
In a large skillet, melt 2 tablespoons of butter and saute the mushrooms for 15 to 20 minutes until all the moisture is gone.
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15
Add the shallots and garlic and saute 2 minutes longer.
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16
Remove the skillet from the heat and add in the Boursin, Asiago, salt and pepper.
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17
Mix thoroughly and allow it to cool in an uncovered bowl.
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18
While the mushroom mixture is cooling prepare the Phyllo.
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19
Layer 3 sheets of Phyllo pastry, lightly brushing each layer with melted butter using a pastry brush.
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20
Cut the layered Phyllo into 4-inch squares using a pastry wheel or sharp knife.
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21
Keep pastry covered with a lightly damp towel until ready to fill.
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22
Using a spoon, place a small amount of the mushroom duxelle into the center of each Phyllo square and draw the corners of the squares up to the center and twist.
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23
Lightly brush with melted butter and place in a lined baking sheet.
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24
Bake for 7 to 10 minutes at 350 degrees.
