Sophie Dalah’s Crispy Tuna Tahdig Bites
Saucettes! It's that beautiful time again when we share a recipe, we fundamentally believe will elevate your life.
LA-based food-wizard Sophie Dalah, the founder of Sophie’s Table - a lush as fuck event catering company - has shared with us her Crispy Tuna Tahdig Bites, and we’re here for it.
Sophie’s recipes are considered. She wants people to feel excited about what they’re making so they can relax their shoulders and immerse themselves in the experience. They are fresh and colourful, effortlessly delicious, and bright with flavours. She cooks what I like to call soul food.
Enjoy!
Ingredients
1 pound of Tuna minced/small dice
1 bunch of Herbs - I used dill and cilantro. Mint would be lovely! Chopped finely
1/4 cup (optional) pomegranate seeds
A small pinch saffron
1 teaspoon of honey
2 blood oranges
1/2 small red onion - minced
5 tablespoons of olive
Salt - a heavy punch, but mostly to your own taste
A pinch nigella seeds
1/2 of fresno chilli - minced
Rice
Saffron
Turmeric (dry or fresh)
Sushi rice vinegar
Method
1. Make your rice according to the package label using; about 2 cups will be enough. However, do not rinse it! We need the starch for it to glue Add a few hairs of saffron, a teaspoon of turmeric powder or roughly chopped fresh, depending on what you find; either works!
2. Season with salt heavily.
3. Once the rice is cooked, season with more salt and half a cup of sushi rice vinegar.
4. Line a 1/2 sheet baking tray with parchment paper and press rice into the tray pressing down evenly so that the rice can gell.
5. Pop in the freezer for 30 mins.
6. In a pestle and mortar, ground up your saffron- it will bloom and release its scent. Add your blood orange, honey, olive oil, and salt. Pour your dressing into a bowl with your herbs, chilli, pomegranate and onion.
7. When it’s completely cooked and gelled, cut it into squares.
8. Heat up your oil and fry the squares till golden brown.
9. Add your Tuna to its seasoning, toss, and then top each rice cake with the mix. Garnish with your nigella seeds and a cilantro leaf.
Words: Sophie Dalah
