Crisp Kataifi Tostadas with Tuna Sashimi

Cook Time 45 minutes

Servings 4 as an entrée


100g kataifi pastry

20g butter, melted

400g tuna sashimi, thinly sliced

Zest and juice 1 lime

1 tsp extra virgin olive oil

Coriander, to garnish

Pickled onion

1 red onion, very finely sliced

1 tbsp red wine vinegar

1 tbsp caster sugar

Avocado puree

1 large ripe avocado

Juice 1 lime

A few drops of Tabasco

Salt & pepper


For the pickled onion, place the onion, vinegar, sugar and a pinch of salt in a bowl and using your hand press the onions together to macerate. Let stand for 15 minutes or until ready to use.

Preheat the oven to 180C and line two trays with baking paper. Place kataifi in a large bowl. Use your fingers to separate the strands. Add butter and use your fingers to mix until each kataifi strand is completely coated. Place a small handful of pastry onto trays and form into a 1 cm flat disc, using your palm to flatten and shape into 10cm circles. Continue with remaining pastry. Bake for 15 minutes or until lightly golden. Allow to cool.

For the avocado puree, blend the avocado with lime juice, tabasco and salt and pepper until smooth.

Combine the tuna slices with the zest of the lime, salt and a teaspoon of olive oil.

To serve, place the kataifi disc on a plate and spread over the avocado puree. Portion tuna between each disc and top drained pickled onions. Garnish with coriander.


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