DAY 29
There's a bit of trickery involved here, but boy, is it worth it. Fresh, clean food might be just the antidote to some of the Christmas fare you've enjoyed already!
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Tuna stacks
- 1 1/2 tbsp sesame seeds
- 6 fresh wonton wrappers
- 1/2 cup peanut oil
- 150g piece fresh tuna (best quality - it is served raw)
- 50g pickled ginger, cut in thumbnail size pieces
- 50g snow pea sprouts , leaves picked
- 2 tsp mirin
- 2 tsp light soy sauce
- 1/4 tsp caster sugar
Makes 24 pieces
Method
►Lightly toast sesame seeds in a dry non-stick frypan for a couple of minutes, moving regularly, until golden. Remove seeds to a plate to stop cooking.
►Cut the wonton wrappers into quarters to give 24 squares. Heat the oil in a small frypan over medium heat until hot.
►Cook the wrappers individually for 1-2 minutes, turning once or twice until golden (but not dark) and crisp. Drain on paper towels. (You can do these a day or several hours ahead and store in an airtight container, not refrigerated.)
►Mix the mirin, soy and sugar in a small jug to dissolve the sugar.
►Thinly slice the tuna. You want 24 servings. Set these out on a plate.
►Put the snow pea sprout leaves and ginger into separate small bowls. (The assembly of these delightful snacks needs to be done quickly to ensure that they do not go soggy, so you need to have each ingredient ready to go. If you have some long handle tweezers, they are very useful. )
►Spread out the fried wontons on a platter. Squeeze about 1/2 tsp of mayonnaise on each wrapper. Place the tuna on top of the mayo. Top with a little ginger and snow pea leaves, then sprinkle with sesame seeds.
►Take the plate to your guests and then drizzle each piece with a little of the soy/mirin sauce. Should be eaten straight away.
