Crispy Wonton Cups withTuna Tartare and Avocado Créme
Recipe Mari Loewen, Photography Ross Cornish
Recipe Mari Loewen, Photography Ross Cornish
Ingredients
Wonton cups
24 wonton wrappers Extra-virgin olive oil
Tuna Tartare
1 pound sashimi-quality yellowfin or bluefin tuna fillet, finely diced
2 red chilies, seeded and finely diced
4 tablespoons fresh lime juice, to taste
Zest of 1 lime, grated
2-3 tablespoons toasted sesame oil
1-2 tablespoons soy sauce, to taste
2 tablespoons fresh ginger, grated
Sea salt and cracked black pepper to taste
Avocado Crème
1 large ripe avocado
1⁄4 cup crème fraiche
Juice of 1⁄2 a lemon
2 tablespoons black sesame seeds, toasted
Preparation
Preheat oven to 350°. Use a 1-inch round cookie cutter to cut out a circle from each wonton wrapper. Brush the insides of a mini muffin tin with olive oil. Push wonton wrappers into the holes of the muffin tin and brush with olive oil. Place in oven for 5-7 minutes or until golden and crisp. Remove from oven and allow to cool. These can be made 2-3 days ahead and stored in an airtight container.
To make the tuna tartare, combine the tuna, red chilies, lime juice, lime zest, sesame oil, soy sauce and fresh ginger in a bowl and mix well. Place in the refrigerator for at least an hour to allow the flavors to mingle.
To make the avocado crème, using a fork or food processor, combine the avocado flesh, crème fraiche, lemon juice and sea salt to taste. Mix until smooth. oT assemble, place a dollop of avocado crème ni each wonton cup and top with tuna tartare. Garnish with toasted black sesame seeds.Makes24.
If you cannot find toasted sesame oil, pure sesame oil can be used. Full-fat sour cream can be substituted for crèmefraiche.
Black sesame seeds can be purchased in Asian or specialty food stores or toasted white sesame seeds can be used.
