Recipe ideas
SASHIMI TUNA SALAD
Ingredients
- 2 tbs extra virgin olive oil
- 4 wonton wrappers
- 400g sashimi-grade tuna, cut into 1.5cm cubes
- 1 Lebanese cucumber, seeds removed, cut into 1/2 cm cubes
- 2 spring onions, white part finely chopped, dark part finely sliced and chilled in water to curl for garnish
- 2 tbs white sesame seeds, toasted
AVOCADO PUREE 1 large ripe avocado Juice of 1 lime 3 drops sesame oil
TUNA DRESSING 1 tsp sambal oelek 1/2 tsp sesame oil 1 tbs black vinegar 1 tbs soy sauce 11/2 tsp caster sugar 2cm piece (10g) ginger, minced
Direction
Heat oil in a small frypan. Gently place wrappers in the oil and cook until golden brown and crispy. Drain on paper towels. For the avocado puree, cut the avocado in half, remove stone and scoop out flesh. Place avocado, lime juice, sesame oil and salt and pepper in a blender and whiz until smooth. For the tuna dressing, whisk all the ingredients together in a large bowl. Add tuna, cucumber and white part of the onion and fold through dressing. Allow to marinate for 10 minutes. Place a dollop of avocado puree on each plate. Divide tuna salad among plates and garnish with onion curls and sesame seeds to serve. Serve the tuna salad with crispy wontons.
