Tuna Bites

Ingredients

• 350 g Tuna fillet
• 20 g ginger (1 piece)
• 1 small garlic clove
• 1 small chili pepper
• 0.5 lime
• 2 tsp Sesame
• 2 tbsp Soy sauce
• 16 Wan‑Tan dough sheets
• 1 tsp Rapeseed oil
• Thai basil (for garnish)

Instructions

1. 1.

   Wash the tuna, pat dry, cut into very small cubes and place in a bowl.

2. 2.

   Peel the ginger and garlic and finely chop them.

3. 3.

   Halve the chili pepper, remove seeds, wash thoroughly and finely chop. Squeeze lime juice. Mix ginger, garlic, chili, 1 tsp sesame with the tuna. Season with a little soy sauce and 1 tsp lime juice.

4. 4.

   Lay Wan‑Tan sheets on the work surface and brush edges with water.

5. 5.

   Spread filling in the center of each sheet. Fold sheets into triangles, pressing edges firmly together.

6. 6.

   Bring a pot of water to boil. Place Wan‑Tans in two batches in a lightly oiled steamer basket or bamboo steamer, put them in the pot, cover, and steam over vigorously boiling water for 8 minutes.

7. 7.

   Stir remaining soy sauce and sesame and serve as dip with the Wan‑Tans. Sprinkle with extra sesame if desired and garnish with basil before serving.