Asian Tuna Tartare

1/8 cup neutral oil

1 teaspoons grated fresh ginger

225 g sushi-grade tuna

1/8 cup finely chopped cilantro

1 teaspoon minced jalapeño

1 teaspoons wasabi powder

1 teaspoon toasted sesame seeds

2 teaspoons finely chopped scallion

2 teaspoons lemon juice,

Half a lemon

Sea salt and freshly ground pepper

1/2 tomato—peeled, seeded, 3 mm dice

Veg oil for frying

8 Wonton Wrappers

In a bowl, combine the corn oil and ginger and let stand at room

temperature for at least 2 hours. Strain the oil.

With a very sharp knife, cut the tuna into 3 mm dice. In a large bowl, combine the tuna with 3 tablespoons of the ginger oil, 3 tablespoons of the cilantro and the jalapeño, wasabi, sesame seeds, scallion and lemon juice. Mix gently and season with salt and pepper.

Stand a 6 cm round mold or a biscuit cutter in the center of a small plate. Fill the mold with tuna tartare, pressing gently. Lift off the mold. Repeat with the remaining tartare.

Drizzle the remaining ginger oil around each tartare and sprinkle with the tomato, the remaining tablespoon of cilantro and a squeeze of lemon juice.

Serve immediately with fried wonton triangles (serves 2)