Another variation of an Eleven Madison Park offering, one I call the “Tuna Sandwich” hors d’oeuvre. In the EMP cookbook there is an hors d’oeuvre comprised of a “tuna coin” sandwiched between two rounds of fennel. Like these galettes, it is a very striking presentation that caught my eye immediately. The EMP version has the tuna brushed with lemon oil and the fennel garnished with pollen.

My simple variation uses lightly pickled daikon rounds as the “bread” in this sandwich. The tuna is brushed with sesame oil. Each piece is garnished with cilantro, serrano, and cilantro blossoms.

I’m curious to know how stable the EMP version is. I found that a small amount of oil or mayonnaise helped the daikon adhere to the tuna, but the layers would slide out of alignment if not picked up carefully.

Obviously this preparation employs a ring cutter and produces a lot of trim. If I serve this as an amuse bouche one day I plan to serve tuna tartare the next.

With its bright white and pink, and especially with the little “bouquet” of cilantro, this would be a great hors d’oeuvre for a bridal shower.