Tuna Poke on Red Tortilla Chips

Recipe

A Red-Hot Bite: Tuna Poke on Red Tortilla Chips

For the spice-lovers in your group comes a sensational RED hors d’oeuvre that will have mouths watering. The spice comes from harissa, a red pepper spice blend from North African, and a smattering of fresh red chilis. We set the tuna poke atop a crunchy chip for opposing texture. This bite will make you look like a top chef, yet is so simple to create.

Of course, make sure to get the freshest sushi-grade tuna, by buying superfrozen—remember to start defrosting at least 5 hours before the party.

To add an interesting finish to the tuna, sprinkle hibicus salt from Junior Merino’s line designed for rimming cocktails, it adds even more red tones, and super flavor to the tuna. Rainbow Shortcut: order tuna sashimi from your local Japanese spot, chop and doctor with spices. Serve on red chips.

Other red foods to consider: watermelon, apples, raspberries, rhubarb, strawberries, beets, red bell peppers, cocktail sauce, tomato chutney. See our picks on PINTEREST for more fantastic rainbow party ideas and recipes.

MAKES 30 BITES

DEFROST THE TUNA

3/4 LB Sushi at Home Yellowfin Tuna
2 TB kosher salt

Set the tuna in a bowl with 1 quart of water and salt for 5 min. Rinse. Pat dry with a paper towel, then wrap in a fresh paper towel. Allow to defrost in the refrigerator for at least 5 hours.

MAKE THE TUNA POKE

1/4 tsp harissa
1 LB sushi–grade ahi tuna, finely chopped
1 tsp sesame oil
2 red chili peppers, small dice

Toss ingredients together. Refrigerate for 1 hour so tastes merge.

ASSEMBLE THE BITE

tuna poke
red tortilla chips
Junior Merino red hibiscus salt, for garnish (optional)

Place a small spoonful of the tuna mix on top of a tortilla chip. Finish with a sprinkling of hibiscus salt, if using.

Get the full spectrum of colorful recipes for our rainbow party in 15 Rainbow of Food