Ingredients

• 1 Lebanese cucumber, peeled, seeds removed, cut into 1cm pieces
• 1/4 cup (60ml) sushi vinegar (see note)
• 1 tablespoon finely chopped ginger
• 2 teaspoons caster sugar
• 1 teaspoon wasabi paste (see note)
• 2 tablespoons black sesame seeds (see note)
• 2 tablespoons white sesame seeds
• 4 wonton wrappers (see note)
• Sunflower oil, to deep fry
• 250g sashimi-grade tuna (see note), cut into 1cm pieces
• 1 radish, cut into 1cm pieces
• Micro herbs (see note) or coriander, to garnish
• Extra virgin olive oil, to drizzle

Method

• Step 1 Combine cucumber, vinegar, ginger, sugar, wasabi and 1 teaspoon salt and toss to combine. Cover and chill for 30 minutes.
• Step 2 Meanwhile, combine 1 tablespoon each of black and white sesame seeds on a plate. Lightly brush one side of each wonton wrapper with water, then press into seeds to coat.
• Step 3 Half-fill a large pan or wok with oil and heat to 180°C (a cube of bread will turn golden in 30 seconds). Carefully lower each wonton wrapper, seed-side down, into the oil and cook for 15 seconds until crisp and golden. Remove with a slotted spoon, drain on paper towel and set aside. Repeat with remaining wonton wrappers.
• Step 4 Toast remaining seeds in a dry frypan over medium heat for 1-2 minutes. Cool.
• Step 5 Drain excess liquid from the cucumbers, reserving 1/4 cup (60ml). Toss cucumber with tuna, radish and reserved liquid.
• Step 6 Place 8cm ring mould on a plate and fill with a quarter of the tuna mixture, gently pressing down. Remove mould and repeat.
• Step 7 Break wontons into shards and arrange on top of tuna. Scatter with herbs and toasted seeds. Drizzle with oil and serve.