I just returned from the islands of Hawaii, where the proliferation of just-caught seafood is enjoyed in a bevy of raw fish preparations, from ceviche to poke. Although it's available stateside, I've longed for the chance to enjoy glistening cubes of crudo for a reasonable price at just about every meal.
For a little taste of what I've been missing, I created these soy-glazed rice crackers topped with luscious ruby jewels of tuna tartare. Unlike the standard caper-and-lemon tartare mix, this version is Asian-inspired, but lacks the traditional soy sauce that characterizes a Hawaiian poke. That's where the Japanese rice cracker base, which gives the fish a textural contrast, comes in! Want the fast, easy, healthy recipe for your next party? Then read more.