Tuna & watermelon ceviche tartlets
Delicious, light and classy
Nicky Ryan
Proudly supported by 
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
-
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.
