Thai Style Tuna Tartare

---

SERVES 4: AS AN APPETISER
PREP TIME: 40 MINS
COOK TIME: 10 MINS 

---

---

Ingredients

---

FOR THE THAI STYLE TUNA TARTARE

250G SASHIMI GRADE TUNA, SLICED AGAINST THE GRAIN THEN DICED

1 BULLET CHILLI (OR THAI CHILLI), DE-SEEDED AND FINELY CHOPPED

1 LEMONGRASS STALK (WHITE PART ONLY), TOUGH OUTER LAYERS REMOVED, BASH WITH A PESTLE TO RELEASE AROMA THEN FINELY MINCE

3-4 KAFFIR LIME LEAVES, LEAVES REMOVED FROM SPINE AND FINELY CHOPPED

1 TBSP FINGER LIME PEARLS

1 TBSP SHAVED PALM SUGAR

¼ CUP THAI BASIL LEAVES, FINELY CHOPPED (THAI BASIL FLOWER RESERVED FOR GARNISH)

JUICE 1 LIME (ADD LAST)

2 TSP FISH SAUCE (ADD LAST)

TO GARNISH

1 LARGE BANANA SHALLOT, SLICED LONGWAYS AND FRIED IN NEUTRAL OIL FOR A COUPLE OF MINUTES UNTIL GOLDEN

4-5 THAI BASIL FLOWERS

1 THAI BASIL LEAF

TO SERVE

DUMPLING WRAPPERS FRIED IN NEUTRAL OIL - I CUT WONTON WRAPPERS WITH A PASTRY RING

---

Equipment

---

PASTRY RING, FOR CUTTING WONTON WRAPPERS AND SERVING

MORTAR & PESTLE

SHARP KNIVES

MEDIUM SAUCEPAN, FOR FRYING WRAPPERS AND SHALLOT

---

Method

---

1. IF USING SQUARE WONTON WRAPPERS, USE A PASTRY RING TO CUT WRAPPERS AND FRY IN NEUTRAL OIL E.G. VEGETABLE OR PEANUT FOR 2 OR SO MINUTES EACH SIDE UNTIL GOLDEN AND CRISPY. YOU COULD ALSO DO THIS IN AN AIRFRYER. FRY IN BATCHES TO AVOID OVERFILLING SAUCEPAN - SET ASIDE

2. IN THE SAME OIL, FRY SHALLOTS FOR A FEW MINUTES UNTIL FRAGRANT AND THEY BEGIN TO BROWN. STRAIN AND SET ASIDE

3. PREPARE ALL INGREDIENTS FOR THE TARTARE AND ADD TO A MIXING BOWL (EXCEPT FOR LIME JUICE AND FISH SAUCE)

4. FINISH WITH FISH SAUCE AND LIME JUICE AND TOSS TO COMBINE. ADJUST TO TASTE - MORE PALM SUGAR FOR SWEETNESS, LIME JUICE FOR ACIDITY AND FISH SAUCE FOR SALTINESS

5. FILL YOUR PASTRY RING WITH THE TUNA TARTARE, GARNISHING WITH THE FRIED SHALLOTS, THAI BASIL FLOWER AND A FINAL THAI BASIL LEAF TO FINISH. SERVE ALONGSIDE FRIED WRAPPERS TO SCOOP IT ALL UP - ENJOY WITH GUESTS AND WATCH IT DISAPPEAR!

---