Spicy Tuna Tartare with Won Ton Crisps
Ingredients
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200g diced fresh Yellow Fin Tuna
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15g Tosa Soy
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20g Chili and Garlic Paste (Lee Kum Kee)
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10g Sesame Oil
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5 sheets Won Ton Pastry
Cooking instructions
Scroll down for detailed instructions.
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Wrap the tuna tightly in cling film and freeze
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In the meantime, mix together the tosa soy, chili garlic paste and sesame oil, then set aside
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Remove tuna from freezer and dice into 0.5cm cubes with a sharp knife
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Mix with the sauce and place in fridge to defrost and mix
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Cut the Won Ton pastry sheets in half diagonally and deep fry at 190°C in a deep fat fryer for around 30 seconds until golden
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Serve with soured cream on the side and sesame seeds on top for added texture (optional)
Tips:
Tuna must be frozen to kill all bacteria and also for ease of cutting
Tuna must be served as cold as possible so it stays fresh