MSC yellowfin tuna with wonton crackers
Servings 6 people
To make the ceviche
- 12 wonton wrappers
- 500 g MSC yellowfin tuna sliced in 7mm thickness
- 1 shallot peeled and finely diced
- 1 lime
- 50 ml olive oil
- 1 quke or Lebanese cucumber finely diced
- 2 stems of coriander roots only, finely diced
- 3 strawberries finely diced
- Sea salt
To make the avocado puree
- 1 avocado flesh only
- 1 tbsp. of crème fraiche
- Lime juice to taste
- Sea salt to taste
- Wasabi paste to taste
- Finger lime
- Freshly shaved fennel
- Mini shiso leaf
To make the ceviche dressing, combine all the ingredients except the wonton wrappers and scallops. Allow the dressing to sit for 1 hour or until the shallots have mellowed out in flavour.
Preheat oven to 200 degrees celcius. Line a baking tray with baking paper and lay the wonton wrappers flat. Lightly spray the wrappers with cooking spray and season with sea salt. Bake for 6-8 minutes until golden brown.
To make the avocado puree, place all ingredients into a blender and blend on high until smooth. Adjust seasoning as you go. Place in a piping bag and store in the fridge until later use.
Add the tuna to the dressing. Leave it aside for 2 minutes or until just cured through.
To serve, place the tuna onto a serving dish and pipe the avocado cream against each scallop. Add teaspoons of dressing on top of the scallops, garnish with fennel, trout roe, finger lime and shiso leaf. Enjoy with the wonton crackers.
Find out more about MSC-certified sustainable seafood.