RECIPE BY:

Courtney Roulston

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 x Simsons Pantry black rice wraps
• 2 cups Cobram Estate light olive oil (for frying)
• 2 small rip avocados
• 2 limes
• Sea salt for seasoning
• 200g sashimi grade yellowfin tuna
• 2 small French shallots, peeled, finely diced
• 2 teaspoons black sesame seeds
• ¼ bunch coriander, washed, chopped
• 2 tablespoons chives, finely sliced

METHOD :

• Slice each wrap into 12 bite-sized triangles. Heat the olive oil in a wide sided frying pan to 160 degrees.
• Carefully fry the wraps, in batches for 2 minutes, or until crisp. Drain the wraps on kitchen towel to cool.
• Meanwhile place the avocado flesh into a jug along with the juice of 1 lime and a pinch of sea salt.
• Using a stick blender blitz the avocado until smooth. Check for balance and add a little more lime or salt if needed.
• Finely dice the tuna and place into a bowl. Add in the shallots, sesame seeds, coriander and a pinch of sea salt. Drizzle in 1 tablespoon of olive oil and mix well.
• To serve, pipe the avocado onto the crispy wraps. Top with a spoonful of the tuna mixture and garnish with chives. Serve with extra lime wedges on the side.

Our friends at Wine Selectors recommend pairing this dish with a Rose or Pinot Noir or Gamay.