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Have you ever enjoyed a dish at a restaurant and wanted to recreate it at home? For me, this is one of those dishes. Restaurant 18 in New York City serves this dish as an appetizer. It’s an amazing combination of salty, crunchy cracker followed by a creamy sweet and spicy sauce, layered with crunchy arugula and fresh ahi tuna, and finished with a drizzle of truffle oil. The truffle oil adds incredible depth of flavor and a mysterious element that everyone will ask about. Feel free to make these on store-bought pita chips, but the homemade version gives you the option to cut them in bigger pieces or any shape of your choice.
1 and 1/2 teaspoons wasabi paste
1/4 cup Gefen Mayonnaise
1 tablespoon Gefen Soy Sauce
1 teaspoon Manischewitz Honey
1 cup baby arugula
1/4 pound thinly sliced sushi-grade tuna (slice with a mandoline)
2 teaspoons capers, drained
2 tablespoons Tuscanini Truffle Oil
8 pieces pita chips or toasted flatbread, homemade or store-bought
1/4 cup Tuscanini Extra-Virgin Olive Oil
1 clove garlic, smashed
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
5 pitas, cut into quarters
Whisk wasabi paste, mayonnaise, soy sauce and honey in a small bowl until combined.
Preheat oven to 300 degrees Fahrenheit. Place pita chips or flatbread on a Gefen Parchment-lined baking sheet. Warm in oven for 15 minutes (alternatively, serve pita chips at room temperature).
Spread sauce over pita chips. Scatter arugula over pita and then place tuna on top decoratively. Sprinkle with capers. Finish with a drizzle of truffle oil.
Preheat oven to 375 degrees Fahrenheit.
Mix olive oil with garlic, salt, and pepper. Brush pita wedges with olive oil mixture.
Arrange wedges on baking sheet in a single layer and bake for 12 to 15 minutes, until golden brown and crispy.
Photography by Chay Berger
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