Now, slice the tuna into nice even rectangles. Chop the tomatoes and pepper into little pieces and mix them up with a little olive oil, salt and pepper, and the basil or parsley. Now for the assembly. Wrap each tuna slice in a piece of the ham or prosciutto, leaving a little overhang at the top. Stand the rolls up like little soldiers on whatever serving plate you are planning to use. Now take your teeniest spoon and ladle just a little of the tomato relish on top. That’s it – you’re done! These are best served right away for obvious (raw fish!) reasons, but if you need to hold them in the fridge for an hour or two they will be fine.
So there you go…either give them a try for a new and different Thanksgiving appetizer, or even better, make them for yourself for a light “day after Thanksgiving” supper. After all, there’s only so much turkey that one person can eat!
Serves: 12 rolls
- One tomato, seeded and finely chopped
- One small red pepper, seeded and chopped
- ⅛ cup olive oil
- 6 basil leaves, cut into slivers
- Coarse salt and pepper to taste
- One small tuna steak, sushi-grade if possible
- 4 thin slices serrano ham or prosciutto
- Combine all ingredients except tuna and ham in small bowl and mix well.
- Cut tuna into twelve 1-2 inch rectangular pieces. Cut ham into twelve rectangular pieces as well, and wrap each piece of tuna with a piece of ham, leaving a little extra ham at the top (so you have room to add in a little bit of relish.
- Stand the tuna ham rolls upright on a plate and spoon a little of the tomato relish on top. Serve at once.
Recipe adapted from Moore to Food