This Ahi Crostini is a great appetizer because of it's big two-level crunch. First, the happy pop of the tobikko, and then the satisfying crunch of the crostini.
2 lbs. ahi, ¼" or less diced
½ cup tobikko fish eggs
½ cup thinly sliced green onion
2 tablespoons light Aloha shoyu
¼ teaspoon wasabi paste or wasabi oil
½ teaspoon kosher salt, fresh ground black pepper to taste
1 baguette, sliced into rounds ¼" thick
Extra virgin olive oil
To make the ahi spread, combine all the ingredients in a bowl, fold together, and keep well chilled until ready to serve.
To make the crostini (you can also purchase prepared crostini), brush each slice of bread with a little olive oil and bake at 400° F for 10 minutes or until crispy. Remove from the oven and sprinkle with garlic salt or a herbed salt blend.
Top each crostini with a rounded teaspoon of the ahi spread and serve.