Georgia Barnes


2 – 4 people


  • 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


  • 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

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