Maguro Tuna Tartar with Macadamia Wasabi Sauce on Waterwheel Flatbread

Directions:

Finely dice the tuna and place in a chilled stainless steel bowl. Add the macadamias, chives, capers and oil and mix well.  Press mixture into ring molds, cover and refrigerate until needed. If desired, place a layer of crab or avocado in the centre. Turn tartar out onto plates, spoon over wasabi yogurt, sprinkle with the Macadamia Wasabi Crystals and top with micro greens.  Serve with Waterwheel flatbread and a glass of Tasfresh Unwooded Chardonnay.

To make the Macadamia Wasabi Crystals, Massage wasabi paste into style 6-8 macadamias, then toss in salt and sugar. Bake in a moderate oven until golden.

To make the Macadamia Wasabi Paste and Yogurt,  Process or grind together 1 teaspoon wasabi paste to 2-3 tablespoons macadamias to taste, adding a little oil, if necessary to bind.   Add a teaspoon of this to ¼ cup plain yogurt for the sauce.