Makes approx 20 serves
300g fresh tuna fillet
20mls olive oil
10g caster sugar
Fresh ground pepper
1/2 red onion
1/2 small red chilli
1 tub baby sisho leaves
20 small water bread crackers
Slice tuna fillet into small thin slices across the loin
Place each slice between sheets of Go-between freezer sheets and flatten using a rolling pin, place in the fridge.
Cut cherry tomatoes in half, dust with a little caster sugar, season with salt and pepper, bake in med oven for 30 mins then allow to cool
In a mortar and pestle pound the avocado with the, chilli, red onion and some salt and pepper, season with a squeeze of lemon juice.
Remove the top layer of the go between and rub the tuna with a little olive oil season heavily with fresh pepper
Cut tuna into a small triangle piece.
Spread a little of the avocado onto the water bread then place a piece of tuna on each one add one piece of tomato and some fresh cut baby sisho leaves.