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