This makes a perfect light lunch: super-fresh, with interesting textures and delicate flavours.
Ingredients
- 30 wonton wrappers
- vegetable oil for deep-frying
- 2 hass avocados
- 1 tablespoon crème fraîche (sour cream)
- small glug of sesame oil
- 3 limes, 2 cut into quarters, 1 juiced
- 1 large spring onion (scallion), thinly sliced on the diagonal
- 6¾ oz (1 x 190 g) jar of pickled ginger, drained
- 1 green chilli, finely diced
- 12 oz (350 g) sashimi-grade sustainable tuna, cut into fine strips
How to Make It
- Start by deep-frying the wonton wrappers. Pour a 2 cm (1 in) depth of oil into a large wok or frying pan and heat to 180°C (350°F). If you don’t have a thermometer, check the oil is hot enough by adding a test wrapper – it should sizzle and float to the top. Working in batches, deep-fry the wonton wrappers for about a minute until crisp and golden, then carefully remove from the oil and drain on paper towel. Pile onto a plate or tray to serve
- In a bowl, combine the avocado, crème fraîche, sesame oil and lime juice. Season with white pepper, then mash to a smooth-ish consistency. Transfer to a serving bowl. Place the prepared spring onion, ginger and chilli in separate small serving bowls.
- Arrange the tuna strips on a plate or platter, then set everything out and let people help themselves. The idea is to place a little bit of everything between two wonton wrappers, then squeeze a lime quarter over the tuna and get it in your gob…
