Crispy Wonton with Tuna Tartare and Avocado Creme

Recipe ANNA Magazine

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Ingredients

Wonton cups (you can also swap for Potato Chips)

24 wonton wrappers

Extra-virgin olive oil

Tuna Tartare

1 pound sashimi-quality yellow fin or blue fin 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 Creme

1 large ripe avocado

1⁄4 cup creme fraiche

Juice of 1⁄2 a lemon

2 tablespoons black sesame seeds, toasted

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Preparation

Preheat oven to 350°. Use a 1⁄4-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 chillies, lime juice, lime zest, sesame oil, soy sauce and fresh ginger in a bowl and mix well. Place in the refrigerator of at least an hour to allow the flavors to mingle.

To make the avocado creme, using a fork or food processor, combine the avocado flesh, creme fraiche, lemon juice and sea salt to taste. Mix until smooth. To assemble, place a dollop of avocado creme in each wonton cup and top with tuna tartare. Garnish with toasted black sesame seeds. Makes 24.

If you cannot find toasted sesame oil, pure sesame oil can be used.

Full fat sour cream can be substituted for creme fraiche.

Black sesame seeds can be purchased in Asian or specialty food stores or toasted white sesame seeds can be used.