TUNA CRUDO ON RYE-POMEGRANATE WAFERS

Step 1

1 Preheat oven to 150°C. Remove the crusts, then slice the bread very finely. Mix the oil, pomegranate molasses and lemon juice, then brush onto the slices. Arrange on oven trays, then season with salt and pepper. Bake for 15 minutes, until crisp.

Step 2

2 Slice the tuna into very fine slices and arrange on the rye croutes. Top with Kewpie mayonnaise, chilli and basil.