INGREDIENTS

• 8 square wonton wrappers

• Vegetable oil for frying

• 1/2 tsp cold-pressed sesame oil

• 2 tbsp tamari or soy sauce

• 3 tbsp rice wine vinegar

• 1 tsp preferred sugar

• 2 tbsp sesame seeds, toasted

• 300g sashimi-grade tuna, cubed

• 1/2 cup good quality whole egg mayonnaise

• 1 tbsp wasabi paste

• 1 avocado, sliced finely

• 1 spring onion, finely sliced

• Mirco radish

METHOD

Place a medium frypan over medium-high heat. Add 1-2cm of oil to pan. Cut wonton into square quarters. Fry wonton pieces for 10-20 seconds on each side, or until just golden. Remove from oil and allow to cool on absorbent paper.

In a bowl, whisk together sesame oil, tamari, rice wine vinegar, sugar and sesame seeds. Add tuna and mix well.
In another bowl, mix together mayonnaise and wasabi until smooth.

To serve, place crispy wontons on a serving platter. Top each one with a small dollop of wasabi mayonnaise and a slice of avocado. Add a spoonful of tuna. Garnish with spring onions and radish sprouts. Serve immediately.