Tuna Tartare with Seaweed Rice Paper Chips
Tuna tartare, a delicacy of diced fresh tuna mixed with flavourful seasonings, served atop crispy seaweed-infused rice paper chips for a delightful contrast of textures and tastes
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Servings: 16
Equipment
- 1 Wok
Ingredients
- 4 sheets rice paper
- 4 sheets nori seaweed
- 2 tbsp ponzu
- 1 tsp sesame oil
- 1 tsp grated ginger
- 1 cup canola oil for shallow frying
- 200 grams tuna sashimi grade
- ½ avocado
- 2 shallots (scallions) finely sliced
- 1 tbsp sesame seeds
- 1 tbsp fried shallots
Instructions
Seaweed Rice Paper Chips
- Dip rice paper in a bowl of just warm water for a couple of seconds, then place nori sheet on top and pat together to seal. Repeat until all 4 are assembled then cut each sheet into quarters and dry nori side down on a tea towel for a minimum of 1 hour.
- Heat oil in a wok until hot, drop chips into the oil, nori side down and fry 30 seconds, then turn over and fry for a further 30 seconds on the rice paper side. Doing it in this order will ensure that chips wont curl up and you will have a flat nori base to place the tartare on. The rice paper will look bubbly (this will give it the perfect crunch). Once fried remove from the wok, draining as much of the oil off as you can and allow to cool on a plate. Sprinkle with sea salt and set aside until needed.
Tuna Tartare
- Combine ponzu, sesame oil and ginger in a bowl and stir to combine.
- Chop tuna and avocado into 1cm cubes and pour over dressing. Gently stir to combine and set aside for 10 minutes to let the flavours infuse.
To Serve
- Place chips nori side up and top with tuna tartare, sprinkle with fresh shallots (scallions), sesame seeds and fried shallots and serve immediately.