TUNA CEVICHE NACHOS WITH CORIANDER & TOMATILLO SALSA

SERVES 6

300g corn chips

1 tbs sesame oil

1 tbs furikake (from Asian grocers)

1 tsp schimichi togarashi (from Asian

grocers), plus extra to serve

2 tbs each black and white sesame seeds 400g sashimi-grade tuna loin

2 cups very finely shaved white cabbage 6 radishes, thinly sliced on a mandoline 1 cup frozen podded edamame, thawed Kewpie mayonnaise, to serve

CORIANDER & GREEN TOMATILLO SALSA 150g tinned tomatillos, chopped (from

specialty stores)

1/2 cup coriander leaves, chopped Juice of 1 lime

2 long green shallots,

thinly sliced 1 avocado, chopped

Preheat oven to 160°C. Spread corn chips evenly over a large baking tray. Drizzle with sesame oil and sprinkle with furikake and togarashi. Bake for 5 minutes or until lightly toasted. Remove from the oven and set aside to cool.

For the coriander and green tomatillo salsa, place all the ingredients in a bowl and mix to combine. Set aside.

Combine black and white sesame seeds on a plate. Slice tuna into 1cm cubes and gently toss in the sesame seeds to coat. Chill until ready to serve.

To serve, top the corn chips with shaved cabbage, radish, tuna and edamame. Serve with salsa, mayo and extra schimichi togarashi alongside.

“FRESH AND FUN, THIS LIGHTER TAKE ON CLASSIC NACHOS IS MADE FOR SUMMERTIME ENTERTAINING.”