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Wonton Cups with Tuna Tartare, Avo and Wasabi Mayonnaise

Wonton Cups with Tuna Tartare, Avo and Wasabi Mayonnaise

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A really simple but pretty, canapé packed with so many delicious flavours.

  • Makes : 24 |
  • Difficulty:

  • Prep Time : 45 mins |
  • Cook Time : 20 mins
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Avocado Purée
2 (360 g) avocados, chopped
½ C (125 ml / 125 g) double cream yoghurt
2 Tbsp (30 ml) chives, chopped
2 tsp (10 ml) lemon juice
salt and pepper

Wasabi Mayonnaise
¾ C (180 ml) French-style mayonnaise
1 Tbsp (15 ml) lemon juice
1 ½ tsp (7.5 ml) garlic, finely chopped
1 ½ tsp (7.5 ml) wasabi paste

Tuna Tartare
220 g tuna steaks, raw
1 (120 g) red onion, finely chopped
2 Tbsp (30 ml) chives, finely chopped
2 Tbsp (30 ml) Italian parsley, finely chopped
2 Tbsp (30 ml) lemon juice
2 Tbsp (30 ml) grapefruit juice
2 Tbsp (30 ml) olive oil
2 tsp (10 ml) garlic, finely chopped
2 tsp (10 ml) soy sauce
2 tsp (10 ml) sesame seeds
2 tsp (10 ml) rice vinegar
pinch of pepper

Stir-fried Findus Vegetables
1 tsp (5 ml) olive oil
500g Findus Wok Chinese
1 tsp (5 ml) ginger, finely grated
salt and pepper

Wonton Cups
oil, for deep-frying
24 (120 g) wonton wrappers, thawed

2 metal ladles

handful of onion sprouts, to garnish
handful of micro herbs, to garnish

Avocado Purée
Place all of the ingredients into a food processor and purée until smooth. Season to taste. Place the purée into a piping bag with a big round nozzle and refrigerate until needed.

Wasabi Mayonnaise

Whisk all of the ingredients together until smooth and refrigerate until needed.

Tuna Tartare
Dice the tuna steaks into small cubes of approximately 1x1cm. Combine with the rest of the ingredients. Season to taste and refrigerate until needed.

Stir-fried Findus Vegetables
Heat a pan or wok over high heat until hot. Add the oil, Findus Wok Chinese and ginger. Stir-fry for 4-5 minutes until cooked though but still crisp. Season to taste. Once the veggies are cool enough to handle, chop into fine chunks.

Wonton Cups
Heat the oil for deep-frying in a deep-sided saucepan or deep fryer to 180 °C. Once the oil is hot, lay one wonton wrapper inside 1 metal ladle. Lower the ladle into the oil and then working very quickly, use the second ladle to push the wonton wrapper down to form a bowl shape. Leave the ladles as they are until the wonton pastry is cooked. It takes about 25-30 seconds until it is golden and crisp. Carefully remove the wonton cup and drain on kitchen paper. Repeat with the other sheets to make 24 cups.

To assemble the wonton cups, pipe a bit of the avocado purée into each wonton cup. Add a spoonful of the chopped Findus Wok Chinese. Top with tuna tartare and then a small dollop of the wasabi mayonnaise. Garnish with onion sprouts and micro herbs.

TIP: As an alternative you can replace the tuna tartare with flaked smoked trout or snoek pieces instead.

TIP: Frozen wonton wrappers can be found at Chinese supermarkets. The best way to defrost them is to leave them in the fridge overnight.