Iron Chef Morimoto would of course go for a fish appetizer and would, of course, not find much Blue Fin on ice in the 7/11 cooler. However, the little treasure chest I found in the fridges I am sure would have him sharpening his knives (not that he would need them here).
This box houses a pretty self-contained appie on it's own, but Masaharu and I wouldn't dream of leaving it that way.
The box contained a foil package with 6 Ritz-like (but smaller) crackers, a tin containing a premix of tuna, mayo, onion and seasonings (pepper was very evident), a spoon/spreader, and a napkin.
I wanted to use every part of this because it was just so perfect. I added some lemon juice and dill weed to the tuna which cut the pepper taste and gave it a much fresher flavour. I then scooped the tuna onto the crackers with a small disher, sprinkled dill over the tops and the plate, and added a small lemon supreme to the top of each.
After using the enclosed spoon to scoop the tuna salad from its tin into a bowl, I decided to add it to the plate in case it was needed to spread out the tuna on the cracker - it wasn't. The napkin stumped me at first, but I used it to clean off the spoon before plating it and then wet it to clean the plate before the photo shoot.
These were wonderful little bites - you can just pop one in your mouth and experience the snap of the cracker, crunch of the onion, taste of the tuna and that wonderful squirt of tart lemon juice as you bit into the supreme.
DH, who couldn't eat the cracker, did like the enhanced flavour better than straight from the tin. He said the lemon on top was what really made the dish. I tend to agree with him.
Oh for those of you who might not know, a supreme (sue prem) is a wedge of citrus fruit that has been cut out between the membranes and free of the peel and bitter white layer.
Pantry items - lemon, dill