Tuna tartare with wasabi, cucumber, and prawn crackers

Step 1/ 3

• ½ tsp sushi ginger
• 125 g tuna steak
• ½ tsp Sriracha
• ¾ tsp soy sauce
• 1 tbsp toasted sesame oil
• ¼ lime
• ½ tsp black sesame seeds

• bowl
• citrus press
• cooking spoon
• cutting board
• knife

Finely chop the sushi ginger. Cut the tuna steak into equally sized small cubes and transfer to a bowl. Add the Sriracha, soy sauce, sesame oil, lime juice, and black sesame seeds to the tuna and stir gently to combine. Set aside.

Step 2/ 3

• ½ cucumber
• ½ tsp wasabi paste
• 25 g yogurt
• salt
• sugar

• peeler
• bowl

Use the peeler to create long, thin strips of cucumber. You will not use the whole cucumber, so focus on the flesh with skin or directly underneath the skin and avoid the watery, seedy flesh. Put the strips into a bowl. Sprinkle with salt and sugar, then add the wasabi paste and yogurt. Stir to combine.

Step 3/ 3

• 2 prawn crackers
• oil for frying
• micro red shiso for garnish

• small pot
• tweezers
• cookie cutter
• paper towels

Heat oil in a small pot and fry the prawn crackers until they bloom, approx. 30 seconds. then drain on paper towels. Place a large, round cookie cutter onto a serving plate and spoon the tuna mixture into it to create a solid base. Top the tartare with a small mound of the cucumber strips, then carefully remove the cookie cutter. Nestle a crab chip into the tartare and garnish with micro red shiso. Serve immediately and enjoy!

Enjoy your meal!