Crusted Tuna Crisps

1. For the wasabi cream, whisk the cream until it thickens, then gently stir in the sour cream, wasabi powder, lemon juice, rice wine vinegar and sugar. Season with salt and pepper. Refrigerate for at least 30 minutes.

2. Cut each gow gee wrapper in half. Fill a deep heavy-based saucepan one third full of oil and heat the oil to 180°C (350°F). The oil is ready when a cube of bread dropped into the oil turns golden brown in 15 seconds. Fry batches of gow gee wrappers until slightly brown and crisp, about 30 seconds per side. Drain on crumpled paper towels.

3. Cut the tuna steaks into 1 1/2 inch wide strips (about 2 or 3 pieces). Lightly brush with 2 teaspoons of oil, season with salt and pepper and toss in the sesame seeds. Refrigerate.

4. Divide the watercress into small sprigs. Use a vegetable peeler to slice the cucumber into thin strips. Rotate the cucumber and stop when you get to the seeds. Use the peeler to slice the radishes into thin pieces. Combine the cucumber, radish and watercress and set aside. Combine the ginger, rice wine vinegar, sesame and peanut oils in a small non-metallic bowl. Season; set aside.

5. Heat 1 tablespoon oil in a heavy-based pan over medium heat. Sear the tuna on all sides for 1 minute per side. The sesame seeds should be golden brown and the centre of the tuna pink. Slice the tuna crossways into 24 pieces.

6. When ready to serve, stir the ginger dressing, then toss through the watercress, cucumber and radish. Place a small pile of salad on the wrappers, followed by a piece of tuna and some wasabi cream. Serve at room temperature.