Ingredients
Serves 4 as an entreé
100 g Antoniou Kataifi Pastry
20 g butter, melted
400 g tuna sashimi, thinly sliced
Zest and juice 1 lime
1 teaspoon extra virgin olive oil
Coriander, to garnish
Pickled onion
1 red onion, very finely sliced
1 tablespoon red wine vinegar
1 tablespoon caster sugar
Avocado puree
1 large ripe avocado
Juice 1 lime
A few drops of Tabasco
Salt & pepper
Method
Before you begin this Kataifi Pastry recipe, take your Kataifi Pastry out of the fridge to bring it up to room temperature in its packaging.
For the pickled onion
Place the onion, vinegar, sugar and a pinch of salt in a bowl and using your hand press the onions together to macerate. Let stand for 15 minutes or until ready to use.
For the Kataifi tostadas
Preheat the oven to 180 degrees Celcius and line two trays with baking paper. Place Kataifi Pastry in a large bowl. Use your fingers to separate the strands. Add butter and use your fingers to mix until each Kataifi strand is completely coated.
Place a small handful of pastry onto trays and form into a 1 cm flat disc, using your palm to flatten and shape into 10cm circles. Continue with remaining Kataifi Pastry. Bake for 15 minutes or until lightly golden. Allow to cool.
For the avocado puree
Blend the avocado with lime juice, tabasco and salt and pepper until smooth.
Combine the tuna slices with the zest of the lime, salt and a teaspoon of the olive oil.
To serve, place the Kataifi disc on to a plate and spread over the avocado puree. Portion tuna between each disc and top drained pickled onions. Garnish with coriander.
Recipe by Justine Schofield for Everyday Gourmet.