Pete Evans

Ingredients

• Nori crisps
• 50 g (1 ½ cups) tapioca flour
• 150 ml (2/3 cup) ice-cold sparkling mineral water
• Melted coconut oil, for frying
• 3 nori sheets, each cut into 6 even squares
• Tuna tartare
• 250 g best-quality sashimi-grade tuna
• ½ avocado, peeled and pitted
• 1 tablespoon sesame oil
• 1 tablespoon peeled and grated fresh ginger
• 2 tablespoons yuzu juice
• 2 tablespoons wheat-free tamari or coconut aminos
• ½ teaspoon chilli oil (optional)
• 2 tablespoons lemon-infused olive oil
• 1 teaspoon toasted white sesame seeds
• fresh baby coriander leaves, to garnish