Name: Tuna tartare
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 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

Ingredients

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

1.Preheat 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.

2.Meanwhile, combine tuna, rind, cornichons, herbs, oil, shallots, anchovies and capers in a medium bowl. Season to taste.

3.Just before serving, stir juice into tuna mixture. Spoon mixture into wonton cups; top with cress and extra lemon rind, to serve.

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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