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The crunch of the malawach! The creaminess of the tuna! The zestiness of the lime! Gives you the best elevated, yet easy dish to make! Serve it as a nicer dinner, serve it as an appetizer at your YomTov table or a pretty Sunday brunch. There are so many things you can do with this dish!
1 package Ta’amti Malawach dough, defrosted
2 tuna steaks
2 avocados, diced
1 large jalapeño, diced small
juice of 2 limes (approximately 3 tablespoons)
2 teaspoons black and white toasted sesame seeds
3 teaspoons rice vinegar
2 teaspoons Gefen Toasted Sesame Oil
1/2 teaspoon soy sauce
fresh parsley for garnish
1/2 cup Gefen Mayonnaise
1 teaspoon Tonnelli Sriracha Sauce
2 teaspoons Gefen Toasted Sesame Oil
1 teaspoon rice vinegar
Preheat oven to 400 degrees Fahrenheit.
Gently place the dough on a lined baking sheet (it’s easier to work with the dough when it’s cold) using a pizza cutter, slice the round dough into triangles, pizza-style.
Bake for 15-20 minutes until golden brown.
Remove with a spatula and let cool on a cooling rack (to avoid soggy bottoms).
Cut the tuna into a small dice (tip: if the tuna is slightly frozen, it is a lot easier to slice).
Gently toss everything together before serving.
You want tuna tartare to be served extremely fresh. I prepare everything and place in little containers or ziplock bags, and right before serving I toss it together.
Combine all the ingredients and mix well (this can last up to two weeks in the fridge; I often make a huge batch and keep it there).
Sponsored by Taamti
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