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.

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