RECIPE BY:

Georgia Barnes

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 8 square wonton wrappers
• Cobram Estate EVOO for frying
• 1/2 tsp sesame oil
• 2 tbsp soy sauce
• 3 tbsp rice wine vinegar
• 1 tsp sugar
• 2 tbsp sesame seeds, toasted
• 300g sashimi-grade tuna, evenly cubed
• 1/2 cup Kewpie mayonnaise
• 1 tbsp wasabi paste
• 1 avocado, sliced finely
• 1 spring onion, finely sliced
• Mirco radish, optional for garnish

METHOD:

• Place a medium fry-pan over medium-high heat. Add 1-2 cm of EVOO to pan. Cut wonton into four square quarters. Fry wonton pieces for 10-20 seconds on each side, or until just golden. Remove from oil and allow to cool on absorbent paper.
• In bowl, mix together mayonnaise and wasabi until smooth.
• In another bowl, whisk together sesame oil, soy sauce, rice wine vinegar, sugar and sesame seeds. Add tuna and mix well. Marinade for around 2 minutes.
• Meanwhile, to serve, place crispy wontons on a serving platter. Top each one with a small dollop of wasabi mayonnaise and a slice of avocado. Add a spoonful of tuna. Garnish with spring onions and radish sprouts. Serve immediately.

Our friends at Wine Selectors recommend pairing this dish with a Riesling or Semillon