Prosciutto Minis

This yummy treat is a compilation of different appetizer recipes I found containing prosciutto. I made these cute little mini sandwiches last week for the first time. We loved them! Whereas most recipes called for watercress or some other herb, I opted for dill. The taste is extremely distinct and flavorful, and it complimented the other ingredients nicely. This appetizer is wonderful with a glass of pinot grigio.

Ingredients:
mini french bread crostinis
prosciutto (I bought a 4 oz. package), sliced in thin strips
Granny Smith apple, very thinly sliced
red onion, very thinly sliced
aged Gouda, cut into bite sized pieces
Dijon mustard
fresh dill sprigs
3 tblsp. cider vinegar
2 tblsp. brown sugar
1/2 cup water
cracked black pepper
extra virgin olive oil

Directions:
Bring water, vinegar and brown sugar to boil. Add onions and remove from heat. Cover and set aside until it comes to room temperature.
Take one crostini and smear on a bit of Dijon mustard.
Build the minis in this order: apple slice, cheese, prosciutto, onion, dill
Drop a tiny bit of olive oil on each mini and sprinkle with cracked pepper.

Hint: For a nicer presentation, wrap the prosciutto around the mini.

Seared Ahi Tuna with Wasabi Vinaigrette

The first time I tried seared ahi tuna was in San Diego. Most restaurants in the city have this item on the menu, although I am partial to Cafe Sevilla's spicy version. Seared ahi tuna has sentimental value for me, as I made it for Jose when we celebrated our first New Year's Eve in 2005.



Main Ingredients:
assorted salad greens (my favorite is arugula)
carrots, thinly sliced in long strips
cucumbers, thinly sliced in long strips
large cherry tomatoes, halved
white or black sesame seeds
fresh ahi tuna steak(s)
extra virgin olive oil
cracked black pepper

Ingredients for Wasabi Vinaigrette:
2 tblsp. rice vinegar
1 tsp. sesame oil
1 tsp. wasabi powder
1 tblsp. light soy sauce
1/4 cup canola oil
salt & pepper, to taste

Directions:
Add vinaigrette ingredients to small bowl and whisk thoroughly. Set aside.
Arrange salad greens on large plate and dress with carrots, cucumbers & tomatoes around the edge.
Empty sesame seeds onto a plate. Add a generous amount of cracked black pepper and mix well. Evenly coat tuna steak(s) on all sides with sesame seed/pepper mixture.
Heat a small skillet, add oil to pan (1/4 inch). Sear the tuna, approximately 2-3 minutes per side. Remove from pan and place on cutting board. Using a sharp knife, slice tuna in 1/4" sections.
Arrange tuna filet on salad and drizzle vinaigrette over top.