Sashimi Tuna with Chilli Jam Dressing
Recipe by Justine Schofield
4 to share | 
45 minutes
Ingredients
-
Vegetable oil for deep frying, plus an extra 1 tsp for dressing
-
12 round wonton wrappers
-
400g sashimi-grade tuna, cut into 1.5cm cubes
-
1 Lebanese cucumber, seeds removed and cut into ½ cm cubes
-
2 spring onions, white part finely chopped
-
2 tbsp of white sesame seeds, toasted
Chilli Jam Dressing -
1 x 2cm piece of ginger, minced
-
1 garlic clove, minced
-
1 tsp AYAM™ Thai Chilli Jam Paste
-
½ tsp AYAM™ Sesame Oil
-
1 tbsp black vinegar
-
1 tbsp AYAM™ Light Soy Sauce
-
1½ tsp caster sugar
Avocado puree -
1 large ripe avocado
-
Juice 1 lime
-
Salt & pepper
Method
-
For the wontons, heat the oil in a small fry pan. Gently place the wrappers in the oil and cook until golden brown and crisp. Drain on some paper towels and season with salt.
-
Heat the remaining 1 teaspoon of oil in a saucepan on a medium to high heat and fry the garlic and ginger until fragrant. Add the chilli jam paste and fry for a further minute then remove from the heat. Add the remaining ingredients, stir through and let stand until ready to use.
-
For the avocado puree, blend the avocado and lime juice. Season with salt and pepper until smooth. Place the tuna, cucumber and white part of the spring onions in a bowl and fold through the dressing. To serve, place avocado puree in one bowl and tuna garnished with sesame seeds in another. Serve with crisp wontons chips on the side.
