Tuna tartare
Jun 30, 2009 2:00pm- 15 mins preparation
- 30 mins cooking
- Makes 36 Item
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Ingredients
Tuna tartare
- cooking-oil spray
- 36 square wonton wrappers
- 600 gram (1¼ pounds) sashimi-grade tuna,chopped finely
- 2 teaspoon finely grated lemon rind
- 2 tablespoon finely chopped cornichons
- 2 tablespoon finely chopped fresh flat-leaf parsley
- 2 tablespoon finely chopped fresh chives
- 2 tablespoon olive oil
- 3 shallots (75g), chopped finely
- 4 drained anchovy fillets, chopped finely
- 1/4 cup (50g) rinsed, drained baby capers
- 2 tablespoon strained lemon juice
- 1/4 cup trimmed fresh micro cress or finely chopped fresh parsley leaves or chives, extra, to serve
- finely grated lemon rind, extra, to serve
Method
Tuna tartare
- 1Preheat oven to 180°C (160°C fan-forced). Spray 3 x 12-hole (1-tablespoon/20ml) mini muffin pans with cooking oil. Press one wrapper into each pan hole; spray with cooking oil. Bake 7 minutes or until browned lightly and crisp. Cool on a wire rack.
- 2Meanwhile, combine tuna, rind, cornichons, herbs, oil, shallots, anchovies and capers in a medium bowl. Season to taste.
- 3Just before serving, stir juice into tuna mixture. Spoon mixture into wonton cups; top with cress and extra lemon rind, to serve.
Notes
Wonton cups can be prepared a day ahead and stored in an airtight container. You need 3 x 12-hole (1-tablespoon/20ml) mini muffin pans. If you only have one pan, that is fine, just cook the wonton cases in batches. You could also serve the tuna tartare in a bowl with a pile of home-cooked prawn crackers for guests to assemble themselves.