1 lime (garnish and optional citrus on the tartlet)
1½ tbsp Kewpie Yuzu Mayonnaise
1tbsp Kewpie Wasabi Mayonnaise
To Make Tartlet Shells
Have 12 tartlet shell casing ready. In a food processor, place flour
and really cold butter and blitz until a fine crumb. Slowly add the cold water until the mixture just comes together, do not overwork the pastry. Wrap in cling wrap and place in the fridge for 1hr.
Preheat the oven to 190°C. Take chilled dough out of the fridge and roll to a thin sheet, using a circular cutter, cut out disks large enough to line the tartlet shell. I like stacking the casing to avoid weighing the pastry down to blind bake.
Bake for 25-30 mins until golden brown. You may also purchase mini savoury tartlet shells.
To Make Tuna Fillings
Dice the tuna to 8mm cubes and place in a large mixing bowl. Add the chopped chives, finely brunoise shallot, sea salt, lemon zest, Kewpie Wasabi Mayonnaise and Kewpie Yuzu Mayo Mayonnaise and mix.
Once your tart shells are ready and cooled, spoon in the tuna mix and garnish with a strand of chive. Serve with wedges of lime.
The recipe found at https://asianinspirations.com.au/recipes/tuna-tartlets/