For our 1 year wedding anniversary we took a two week trip throughout the Caribbean cruising through the islands and soaking up as much sun as possible. And having lived in New York, and braving one of the worst winters to record, we were pretty excited to be in the tropics. We finished the trip with a stay in San Juan, Puerto Rico where we found a phenomenal Asian-Fusion restaurant located at the base of our hotel and fell in love with the unique flavors they offered! We were so inspired by the irony of traveling to the Caribbean and finding some of the best Asian-fusion food we've had to date, that we wanted to recreate and share one of our favorite appetizers from the trip on the site & with you! Traveling is so important to widen your mind and taste palate - whenever you get the chance, travel.
While the ahi rests and soaks in olive oil (this keeps the fish hydrated & flavorful you can do this for an hour before or a few minutes before depending on your timeline), take your cilantro, garlic, lime juice, avocado, ginger, jalapeno, wasabi and 2 tbsp of your olive oil and place them in a food processor or blender. Blend until a nice thick paste, or tapenade. We transfer this to a squeeze bottle in order to easily top our crackers when ready.
While your stove top heats to medium-high, remove the ahi and place it onto tin foil in a baking sheet or other large flat container. Spread all of your black pepper evenly across it and gently press the pepper onto the ahi.
Once your skillet is at temperature sear the top and bottom of your ahi steak. Let the ahi sit on each side for about 1 minute so that it develops a little bit of a crust. Once finished, remove the ahi from the skillet and transfer to a clean cutting board. Slice into 1/2 inch cubes.
Using your squeeze bottle, or spoon, top your Mary's Gone Crackers with your tapenade. You can be as generous as you like with these.
Finish by taking your seared Ahi Tuna cubes and placing them on your crackers and tapenade. Top with cracked pepper and sprouts.