Method

• 1.
  Combine cucumber, vinegar, ginger, sugar, wasabi and 1 teaspoon salt and toss to combine. Cover and chill for 30 minutes.

• 2.
  Meanwhile, combine 1 tablespoon each of black and white sesame seeds on a plate. Lightly brush one side of each wonton wrapper with water, then press into seeds to coat.
• 3.
  Half-fill a large pan or wok with oil and heat to 180°C (a cube of bread will turn golden in 30 seconds). Carefully lower each wonton wrapper, seed-side down, into the oil and cook for 15 seconds until crisp and golden. Remove with a slotted spoon, drain on paper towel and set aside. Repeat with remaining wonton wrappers.
• 4.
  Toast remaining seeds in a dry frypan over medium heat for 1-2 minutes. Cool.
• 5.
  Drain excess liquid from the cucumbers, reserving 1/4 cup (60ml). Toss cucumber with tuna, radish and reserved liquid.
• 6.
  Place 8cm ring mould on a plate and fill with a quarter of the tuna mixture, gently pressing down. Remove mould and repeat.
• 7.
  Break wontons into shards and arrange on top of tuna. Scatter with herbs and toasted seeds. Drizzle with oil and serve.