The Martini Method: ’Tini Tapas from page 52
Smoked Oyster Dip Serves 6
Pairs With Smirnoff No. 21 Vodka $24.99 Canada 67
Tuna Tartare & Caviar Toast Serves 8
1 × 3 oz (85 g) can smoked oysters, drained 1 × 8 oz (226 g) block cream cheese, room temperature 2 tbsp (30 ml) mayonnaise 1 tsp (5 ml) finely grated lemon zest, plus more for garnish 1 tbsp (15 ml) fresh lemon juice 1 tsp (5 ml) smoked paprika ½ tsp (2.5 ml) chipotle chili powder 1 tbsp (15 ml) chopped fresh dill, plus more for garnish 2 tbsp (30 ml) capers, drained
Pairs With Suntory Roku Gin $53.99 Japan 211842
crushed pink peppercorns, for garnish cucumber rounds, potato chips, crackers or endive leaves, to serve
1 loaf brioche ¼ cup (60 ml) ghee or unsalted butter, room temperature 8 oz (225 g) albacore tuna 1 tsp (5 ml) toasted sesame oil 1 tsp (5 ml) soy sauce ½ tsp (2.5 ml) fresh lemon juice 1 oz (30 g) caviar seaweed salad or rehydrated sea grapes, * for garnish
1. In a large bowl, combine oysters, cream cheese, mayonnaise, lemon zest, lemon juice, paprika, chili powder and dill. Using back of a large spoon, smash and stir everything until oysters are broken down and mixture is well combined. If you like a smoother dip, you can pulse it in a food processor. Fold in capers. 2. Transfer to a serving bowl and garnish with chopped dill, lemon zest and crushed pink peppercorns. Serve with your choice of dippers. Can be stored in an airtight container in refrigerator for up to 4 days.
1. Preheat oven to 350 F (175 C). Line a baking sheet with parchment and set aside.
2. Slice crust off brioche and discard or reserve for another use. Slice crustless loaf into rectangles 1-in (2.5 cm) high × 3-in (7.5 cm) long. You should have at least 8 rectangles of brioche. Spread each side lightly with ghee and set aside. 3. Place buttered bread on prepared baking sheet and toast bread in oven, turning over occasionally to encourage even browning, until golden brown on all sides, 8 to 10 minutes. This step could also be done in a frying pan over medium-low heat. Working with a couple of pieces of brioche at a time, toast in warm pan until browned on all sides. Set aside. 4. Finely dice tuna and place in a bowl along with sesame oil, soy sauce and lemon juice. Gently toss to combine. Taste and adjust seasoning with more sesame oil, soy sauce or lemon juice as desired. 5. Spoon tuna tartare on top of toasts. Garnish with small dollops of caviar and seaweed salad. Serve immediately.
* Available at Asian grocery stores or online
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