These Wonderland Bluefin Tuna Crisps are the first bite from the Wonderland-themed party menu I'm putting together. I wanted something that looked completely surreal but tasted like a proper, savory appetizer. You get an airy crunch from the tapioca crisp right against the cold, cured tuna, and the little ponzu syringes let everyone dress their bite exactly when they are ready to eat it.
0 Make it Purple: Bring water to a boil in a saucepan. Remove 1/4 cup of the boiling water and transfer to a heat resistant bowl. Whisk in the butterfly pea powder, dragonfruit powder, and cream of tartar until smooth. Stir the purple mixture back into the saucepan with the boiling water, combine.
19 Don't skip the cream of tartar. This is what forces the butterfly pea powder's pH to drop and turn that pretty purple instead of a dark blue.
2 The Tapioca: Add the tapioca pearls into the boiling liquid (make sure it is boiling or it will turn to mush. Cook, stirring constantly, until all pearls are translucent. Add water 1 tablespoon at a time if the mixture becomes too thick. Stir in the pinch of salt and mix well.
4 Dehydrate Tapioca Crisps: Spread the tapioca mixture onto a silicone baking mat. Dehydrate at 140°F (60°C) for 4 to 6 hours until fully dried out. Break the sheet into smaller pieces.
18 Grate and Squeeze: Peel your ginger and grate it. Place it in a fine mesh strainer and press down on it until you have 1 teaspoon of juice into a small bowl. Grate the peeled beet and do the same thing until you have 1 to 2 teaspoons of juice.
6 Cure the Tuna: Mix the kosher salt and sugar in a bowl. Coat the akami and chutoro evenly in the mixture. Refrigerate uncovered for 20 minutes. Rinse the fish thoroughly under cold water and pat completely dry.
8 Purple Mayo: Whisk the Japanese mayo, white miso, honey, a pinch of salt, sesame oil, rice vinegar, ginger juice and 1 teaspoon beet juice in a bowl until smooth. Add additional beet juice until you have the color you like.
10 The Ponzu: Mix shiro dashi, rice vinegar, mirin, and sugar in a small bowl until combined. Fill the squeeze syringes with the ponzu if using.
12 Dress the Tuna: Cut the cured tuna into cubes. Toss the fish with light soy sauce, the chopped scallions, and lemon zest.
14 Fry the Tapioca Crisps: Heat frying oil in a heavy bottom pot to 350°F (175°C). Add your dehydrated tapioca pieces to the oil and press down in the center with a ladle for about 10 seconds. It should puff up and form a bowl where the ladle is. Remove and drain on a wire rack.
16 Assemble: Scoop the tuna into the center of the tapioca crisps. Top with the beet-ginger mayo, serrano slices, and small pieces of edible flowers. Serve with ponzu on the side.
