Tuna Tostada (But Make It Asian)

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SERVES 20: AS AN APPETISER 
PREP TIME: 15 MINS
COOK TIME: 15 MINS

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Ingredients

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FOR THE TUNA

400-500G SASHIMI GRADE TUNA, CHOPPED INTO 1CM CUBES

2-3 CLOVES GARLIC, MINCED

4CM KNOB GINGER, GRATED

2 STALKS SPRING ONION, FINELY DICED

3/4 CONTINENTAL CUCUMBER, JUICE STRAINED AND FINELY CHOPPED

2 TBSP CORIANDER LEAF AND STEAM, FINELY DICED

1 1/2 TBSP BLACK AND WHITE SESAME SEEDS, TOASTED

1 GRAPEFRUIT (OR ORANGE), SEEDS AND PITH REMOVED, CHOPPED INTO 1CM CUBES - the pith is the tough white part

JUICE OF 1 LIME

2 TSP RICE WINE VINEGAR

2 TSP LIGHT SOY SAUCE

1 TSP MIRIN

1 TSP SESAME OIL

FOR THE AVOCADO CREAM

1 RIPE AVOCADO

1/2 BROWN ONION

1 GREEN CHILLI, DE-SEEDED

3/4 BUNCH CORIANDER, STEM AND LEAVES

2 GARLIC CLOVES

1 TBSP THICK GREEK YOGHURT

JUICE OF 1 LIME

2-3 TSP EXTRA VIRGIN OLIVE OIL

GENEROUS PINCH SALT

2 TSP GOOD QUALITY HONEY

TO SERVE

SPRING ONION CURLS

STORE-BOUGHT DUMPLING OR WONTON WRAPPERS (DEEP FRIED FOR A MINUTE OR TWO EACH SIDE IN NEUTRAL OIL)

2 TSP AVOCADO CREAM

1 TBSP TUNA MIX

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Equipment

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BLENDER

DEEP FRYER OR DEEP POT

SHARP KNIVES

ROUND CUTTERS (IF USING WONTON WRAPPERS)

MIXING BOWLS

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Method

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1. IF USING WONTON WRAPPERS, USE A ROUND CUTTER TO CUT INTO A CIRCLE SHAPE. DO THIS IN BATCHES OF 5 OR SO WRAPPERS FOR EVEN CUTTING

2. HEAT 750ML NEUTRAL OIL IN A DEEP POT OR FRYER (IF YOU HAVE ONE) AND ONCE IT REACHES TEMPERATURE — IT WILL BUBBLE UP WHEN YOU PLACE A SKEWER ON THE BOTTOM — FRY WRAPPERS IN BATCHES FOR A MINUTE OR SO EACH SIDE (4 OR 5 AT A TIME). THEY WILL DEEPEN IN COLOUR AND BUBBLE UP SLIGHTLY. REMOVE AND PLACE ON A WIRE RACK TO STRAIN EXCESS OIL. REPEAT UNTIL ALL FRIED. SET ASIDE

3. PLACE ALL INGREDIENTS FOR AVOCADO CREAM IN A BLENDER AND BLEND UNTIL SMOOTH, CREAMY AND COMBINED. YOU WANT THIS TO BE A SAUCY CONSISTENCY BUT NOT TOO RUNNY. TASTE AND ADJUST FOR YOUR DESIRED ACIDITY, SALTINESS, SWEETNESS ETC. REMOVE FROM BLENDER AND SET ASIDE IN FRIDGE (IT WILL THICKEN SLIGHTLY)

4. USE A SMALL FRYPAN TO TOAST YOUR SESAME SEEDS FOR A MINUTE OR SO UNTIL FRAGRANT AND THEY DEEPEN IN COLOUR SLIGHTLY (YOU’LL VISIBLY SEE THIS IN THE WHITE SEEDS)

5. ROUGHLY CHOP YOUR CUCUMBER AND GENEROUSLY SALT IN A MIXING BOWL. PLACE IN A SIEVE OVER THE BOWL AND LET JUICES STRAIN FOR 20-25 MINS. SQUEEZE EXCESS LIQUID OUT OF CUCUMBER BEFORE FINELY CHOPPING. RESERVE LIQUID IF YOU’RE MAKING BOTANICAL GIN & TONICS

6. PREPARE YOUR SPRING ONION CURLS BY CUTTING GREEN TOPS AWAY FROM SPRING ONION STALK. USE SCISSORS TO CUT ALONG THE SIDE OF THE GREEN PART TO OPEN UP THE TUBE. SLICE THINLY LONGWAYS ON THE BACK EDGE TO CREATE THIN LONG SPRING ONION SLICES. SOAK IN AN ICE BATH FOR 10 MINS TO CURL. STRAIN AND SET ASIDE

7. COMBINE ALL INGREDIENTS FOR TUNA MIX IN A MIXING BOWL, TOSSING TO COMBINE AND COAT DRESSING EVENLY*. MAKE SURE TO DO THIS AS CLOSE TO SERVING AS POSSIBLE TO SERVING OR TUNA WILL BEGIN TO CURE

8. TO ASSEMBLE, PLACE YOUR AVOCADO CREAM IN A SAUCE BOTTLE WITH A NOZZLE AND SQUEEZE ONTO WRAPPER BACKWARDS AND FORWARDS MOTION TO THINLY COVER WRAPPER. ALTERNATIVELY, ADD A SMALL SPOONFUL OF THE CREAM ONTO WRAPPER AND USE BACK OF SPOON TO SPREAD. TOP WITH A SPOONFUL OF THE TUNA MIX AND GARNISH WITH SPRING ONION CURLS. REPEAT UNTIL ALL ARE ASSEMBLED. SERVE IMMEDIATELY — ENJOY!

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