Name: Tuna & watermelon ceviche tartlets
Yield: 24
Ingredients: ¼ tsp wasabi; 1 lime, juiced; ½ lemon, juiced; 250g sashimi tuna, cut into .cm cubes; 24 savoury cocktail pastry cases; 400g watermelon, peeled, cut into .cm cubes; 1 tbsp finely chopped chives; 2 tsp sesame oil; 2 tsp black sesame seeds; Extra chopped chives, to serve

Ingredients

¼ tsp wasabi

1 lime, juiced

½ lemon, juiced

250g sashimi tuna, cut into .cm cubes

24 savoury cocktail pastry cases

400g watermelon, peeled, cut into .cm cubes

1 tbsp finely chopped chives

2 tsp sesame oil

2 tsp black sesame seeds

Extra chopped chives, to serve

Method

1.

Preheat oven to 180°C. Whisk together wasabi, lime juice and lemon juice. Add tuna and stir to combine. Cover and refrigerate for 15 minutes. Drain tuna and discard marinade.

2.

Put pastry cases onto an oven tray and heat in the oven for 6-8 minutes or until crisp. Allow to cool.

3.

Put tuna, watermelon, chives and sesame oil in a bowl and toss until combined. Put pastry cases on a serving platter and spoon in ceviche. Sprinkle with black sesame seeds and extra chives to serve.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

Ingredients

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