Entertaining

Sashimi tuna salad

Name: Justine Schofield's sashimi tuna salad recipe
Yield: 4
Ingredients: 2 tbs extra virgin olive oil; 4 wonton wrappers; 400g sashimi-grade tuna, cut into 1.5cm cubes; 1 Lebanese cucumber, seeds removed, cut into 1/2 cm cubes; 2 spring onions, white part finely chopped, dark part finely sliced then chilled in water to curl for garnish; 2 tbs white sesame seeds, toasted; 1 large ripe avocado; Juice of 1 lime; 3 drops sesame oil; 1 tsp sambal oelek; 1/2 tsp sesame oil; 1 tbs black vinegar; 1 tbs soy sauce; 1 1/2 tsp caster sugar; 2cm piece (10g) ginger, minced

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This beautiful salad is perfectly matched with Côtes de Provence Château les Mesclances Saint Honorat 2019, and Chevalier Torpez Bravade 2019.

2 tbs extra virgin olive oil
4 wonton wrappers
400g sashimi-grade tuna, cut into 1.5cm cubes
1 Lebanese cucumber, seeds removed, cut into 1/2 cm cubes
2 spring onions, white part finely chopped, dark part finely sliced then chilled in water to curl for garnish
2 tbs white sesame seeds, toasted

Avocado puree

1 large ripe avocado
Juice of 1 lime
3 drops sesame oil

Tuna dressing

1 tsp sambal oelek
1/2 tsp sesame oil
1 tbs black vinegar
1 tbs soy sauce
1 1/2 tsp caster sugar
2cm piece (10g) ginger, minced

Method

1.

Heat oil in a small frypan. Gently place wrappers in the oil and cook until golden brown and crispy. Drain on paper towels.
2.

For the avocado puree, cut the avocado in half, remove stone and scoop out flesh.
3.

Place avocado, lime juice, sesame oil and salt and pepper in a blender and whiz until smooth.
4.

For the tuna dressing, whisk all the ingredients together in a large bowl.
5.

Add tuna, cucumber and white part of the onion and fold through dressing. Allow to marinate for 10 minutes.
6.

Place a dollop of avocado puree on each plate. Divide tuna salad among plates and garnish with onion curls and sesame seeds to serve. Serve the tuna salad with crispy wontons.