Method

Scroll down for detailed instructions.

1. Wrap the tuna tightly in cling film and freeze

2. In the meantime, mix together the tosa soy, chili garlic paste and sesame oil, then set aside

3. Remove tuna from freezer and dice into 0.5cm cubes with a sharp knife

4. Mix with the sauce and place in fridge to defrost and mix

5. Cut the Won Ton pastry sheets in half diagonally and deep fry at 190°C in a deep fat fryer for around 30 seconds until golden

6. Serve with soured cream on the side and sesame seeds on top for added texture (optional)

Tips:

Tuna must be frozen to kill all bacteria and also for ease of cutting

Tuna must be served as cold as possible so it stays fresh