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.
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.
Description:
Photography by Chay Berger
Easy
Easy
Easy
Easy
Easy
Easy
Easy
Medium
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion0 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...