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

Related Recipes

Grilled Sirloin

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 2 x 230g Coles Finest Sirloin steaks 1 tablespoon Cobram Estate EVOO 2 Lebanese cucumbers, peeled into noodles 2 red shallots (French ), finely sliced ½ cup loosely packed coriander leaves ½ cup...

Spanish Chorizo Traybake

RECIPE BY: Matt Sinclair SERVING SIZE: 2 - 4 people INGREDIENTS: 2 cups leftover cooked rice 2 Spanish chorizo, thickly sliced 3 Tbsp Cobram Estate Extra Virgin Olive Oil 6 chicken thigh cutlets, bone in, skin on 2 red onions, thickly sliced 2 large red capsicums,...

Sweet Potato & Chicken Salad

RECIPE BY: Courtney Roulston SERVING SIZE: 2 - 4 people INGREDIENTS: 1 x 400g bag Birds Eye Sweet Potato 3 tablespoons extra virgin olive oil 2 teaspoons whole cumin seeds 1 teaspoon ground cinnamon 2 medium sized chicken breast, trimmed 180g Jalna Lactose Free Greek...

Fijian Fish Curry

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 2 Coles Ocean Barramundi Fillets, sliced into ‘spoonful size’ pieces 1 Onion, diced 1 Cinnamon Quill 3 Garlic Cloves, thinly sliced 1 birdseye Chilli, sliced lengthways Coriander Stem/root, diced 1 ½...

Japanese Soba Noodle Salad

RECIPE BY: Chef Kinsan SERVING SIZE: 2 - 4 people INGREDIENTS: 150g Hakubaku organic soba noodles (cooked) 30g carrot (thinly julienned into long strips) 1 lebanese cucumber (thinly julienned into long strips) ½ cup edamame (cooked and remove beans from pod) 1 handful...

Fetuccini Alfredo

RECIPE BY: Michael Weldon SERVING SIZE: 2 - 4 people INGREDIENTS: 500g Coles Fettuccini 250g Philadelphia Cream Cheese 100g Coles Parmesan Cheese, plus more for serving 1 Brown onion, diced 2 Garlic cloves, diced 125g baby Spinach Salt 1.5 tbsp Pepper ½ bunch parsley,...

Print Friendly, PDF & Email