Tuna and watermelon soldiers, beef and kimchi filo cups canapés in the evening sun
I don’t know about you but here we are all waiting for the summer. Those lovely hot days in the garden and nice drinks in the evening sunshine. This morning I woke up and it was perfect! Just a breezy wind and an almost clear blue sky. I got up and went for a walk along the seafront with a friend. We had a lovely catch up and managed to get some exercise done at the same time, a great way to multi task.
Later this morning another friend invited me for drinks. The weather was so nice I wanted to cook something light and summery and offered to bring some canapés. I love summer.
The first thing I did was to check my fridge. For once I was going to do this first rather than buy ingredients and then discover that I am missing something. All I needed to get was some main ingredients and a few fruit and veg.
I have had a bit of a craving for tuna and I got some lovely sushi grade tuna from the fishmonger and a small piece of skirt steak from The Black Pig butcher. Once home I got to work.
Beef and kimchi filo cups
preparation time 20 minutes
cooking time 10 minutes
oven 180C or 360F
serves 4, makes 12 canapés
For the filo cups
- 6 sheets of filo pastry
- melted butter to brush the filo sheets
- 1/2 tsp sumac
- 1/2 tsp sea salt
For the filling
- 1 small piece of fast cooking steak, about 100 gram or 3.5 oz. I used skirt steak but rib eye or sirloin would work as well
- 1/2 dl or 1/4 cup kimchi
- 12 asparagus tips with some stem
- salt and pepper to taste
- chive flowers or chives
Brush a filo sheet with butter and add another one on top. Brush that one as well and add a third. Brush with butter and sprinkle over sumac and sea salt. Cut in to squares, I placed the filo pastry in mini muffin cups and baked them until crispy.
Whilst they were cooking I cut the meat fine.
I pan fried it in a hot pan until just cooked through with salt and pepper to taste. I chopped the kimchi and mixed. I bought some asparagus tips.
I sliced the asparagus stems and kept the tops intact before steaming them. I mixed the sliced asparagus stems with the beef and the kimchi before filling the cups decorating with the chive flowers.
I had some sushi grade tuna and thought that tuna and watermelon would be a nice combination. I picked some of the seasons first broadbeans.
Sesame crusted tuna and watermelon soldiers
preparation time 10 minutes
cooking time 2 minutes
serves 4, makes 12 canapés
- 150 gr or 5 oz sushi grade tuna
- 1/2 dl black sesame seeds
- a pinch of sea salt
- broad beans
- oil for cooking
Cut the tuna in to a rectangle shape and crust the outside with sesame seeds. Place the tuna in a hot pan and sear it for 30 seconds on each side. Remove from the pan and slice it. Cut out watermelon pieces in the same size and put together with a toothpick. Each piece should be a perfect bite size. Sprinkle a few sea salt flakes on top and last add the broad bean.
I placed all of the canapés on a big serving plate and headed over to my neighbours where a cooling g&t was waiting. We had a lovely update whilst the sun was setting and I headed home with an empty plate just as it began to get a little bit cooler. Summer is lovely and we are all loving it.
I am bringing the canapés to Angie’s rocking Foodie party Fiesta Friday where you can meet the best and nicest food bloggers from around the world! This week she has 2 amazing co hosts, Laurie, Ten Times Tea and Juhls, The Not so creative cook. Thanks for co hosting and please have a peak at their blogs and you will find so much delicious food i can almost guarantee it will make you hungry straight away!