- 1 Lebanese cucumber, peeled, seeds removed, cut into 1cm pieces
- 1/4 cup (60ml) sushi vinegar (see note)
- 1 tablespoon finely chopped ginger
- 2 teaspoons caster sugar
- 1 teaspoon wasabi paste (see note)
- 2 tablespoons black sesame seeds (see note)
- 2 tablespoons white sesame seeds
- 4 wonton wrappers (see note)
- Sunflower oil, to deep fry
- 250g sashimi-grade tuna (see note), cut into 1cm pieces
- 1 radish, cut into 1cm pieces
- Micro herbs (see note) or coriander, to garnish
- Extra virgin olive oil, to drizzle
- Step 1Combine cucumber, vinegar, ginger, sugar, wasabi and 1 teaspoon salt and toss to combine. Cover and chill for 30 minutes.
- Step 2Meanwhile, 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.
- Step 3Half-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.
- Step 4Toast remaining seeds in a dry frypan over medium heat for 1-2 minutes. Cool.
- Step 5Drain excess liquid from the cucumbers, reserving 1/4 cup (60ml). Toss cucumber with tuna, radish and reserved liquid.
- Step 6Place 8cm ring mould on a plate and fill with a quarter of the tuna mixture, gently pressing down. Remove mould and repeat.
- Step 7Break wontons into shards and arrange on top of tuna. Scatter with herbs and toasted seeds. Drizzle with oil and serve.
Sushi vinegar, wasabi paste, black sesame seeds and wonton wrappers are from Asian food shops. Sashimi-grade tuna is from fishmongers. Micro herbs are from farmers’ markets.
- Author: David Prior
- Image credit: Steve Brown
- Publication: Taste.com.au