Sashimi Tuna with Chilli Jam Dressing
Cook Time 45 minutes
Vegetable oil for deep frying, plus an extra 1 tsp for dressing
12 round wonton wrappers
400g sashimi-grade tuna, cut into 1.5cm cubes
1 Lebanese cucumber, seeds removed and cut into ½ cm cubes
2 spring onions, white part finely chopped
2 tbsp of white sesame seeds, toasted
Chilli Jam Dressing
1 x 2cm piece of ginger, minced
1 garlic clove, minced
1 tsp chilli jam paste
½ tsp sesame oil
1 tbsp black vinegar
1 tbsp soy sauce
1½ tsp caster sugar
1 large ripe avocado
Juice 1 lime
Salt & pepper
For the wontons, heat the oil in a small fry pan. Gently place the wrappers in the oil and cook until golden brown and crisp. Drain on some paper towels and season with salt.
Heat the remaining 1 teaspoon of oil in a saucepan on medium to high heat and fry the garlic and ginger until fragrant. Add the chilli jam paste and fry for a further minute then remove from the heat. Add the remaining ingredients, stir through and let stand until ready to use.
For the avocado puree, blend the avocado and lime juice. Season with salt and pepper until smooth.
Place the tuna, cucumber and white part of the spring onions in a bowl and fold through the dressing. To serve, place avocado puree in one bowl and tuna garnished with sesame seeds in another. Serve with crisp wontons chips on the side.