½ cup sesame seeds
500g sashimi tuna, cut into logs
2 tsp sesame oil
rice paper rolls
12 rice paper rounds
½ cup Thai basil leaves, plus extra to serve
1 bunch garlic chives, cut into 3cm batons
2 cups baby spinach, blanched & squeezed dry
1 cup vermicelli noodles, cooked
2 cups green mango, julienned
1 cup fermented red cabbage, plus extra to serve
Peanut dipping sauce
½ cup coconut milk
2 tbsp tamari
¼ cup peanuts, chopped plus extra to serve
To serve: black sesame seeds
1To make peanut dipping sauce, place coconut milk, tamari and peanuts in a food processor and process until smooth.
2Heat a large non-stick frying pan over high heat. Place sesame seeds on a small tray and brush tuna with sesame oil. Roll tuna in sesame to cover and pan fry for 1 minute, turning until golden on all sides. Wrap tightly in plastic wrap and refrigerate until ready to serve.
3To assemble rice paper rolls, place 4 rice paper rounds in cold water for 20 seconds or until softened. Lay out onto clean working surface.
4Place a sprig of Thai basil or a few batons of garlic chives into middle of rice paper rounds and top with spinach, noodles, mango, and cabbage. Fold over each end and roll tightly to enclose filling. Repeat with remaining rice paper rounds and ingredients, wiping surface down in between to keep it clean and dry.
5Using a sharp knife, cut tuna into pieces and arrange on a platter with rice paper rolls, peanut sauce, Thai basil and cabbage. Sprinkle with black sesame seeds to serve.
Gewürztraminer is the go-to wine for many Asian dishes, here posing under its Barossa Deutsch alias of ‘tram driver’. A splash of riesling adds zest to the exotically perfumed gewürz, its spicy flavours a natural fit with the Asian-inspired rice paper rolls. The sesame-flavoured tuna at the core of the recipe works nicely with the wine; the vinegary spike of the red cabbage vying with the traminer riesling’s underlying acidity. Serve the Tram Driver quite cool for maximum pleasure.