Raw tuna arepa

Instructions

1. Preheat your oven to 180°C, fan forced. 
2. Add warm water and salt to a large mixing bowl. Gradually rain the cornmeal into the warm water. Use your hand to stir and bring the mixture together until it forms a pliable dough, break up any lumps that may form. Use your hands to scrape the dough off the sides of the bowl, set aside for 5-10 minutes. 
3. Lightly oil your hands with a drop of vegetable oil and divide your dough into 8-9 balls. To shape the arepa gently flatten a ball of dough between your palms, use your fingers to mould and keep the round shape, aim for the arepa to be 12 cm in diameter. Oil your hands between each arepa to prevent them from sticking. 
4. Place an ovenproof wire rack over a baking tray. Add a little vegetable oil to a large, heavy-based pan over medium-high heat. Carefully use an arepa to spread the oil around the pan. Place the arepas in the pan, gently press down- this will help them to achieve an even golden brown. Cook for 5-8 minutes on each side or until they begin to form a golden brown crust. Remove from the pan and place on the wire rack, this will prevent steam softening the crust. Bake in the preheated oven for 10 minutes. The arepas will puff up in the oven, and the crusts will be golden brown and crispy. 
5. Dice tuna and marinate in grated ginger, soy, mirin and sesame oil for 5 minutes. 
6. Make edamame guacamole by blending avocado with edamame, lime juice, garlic, salt and pepper, don’t blend completely smooth- leave some chunky textures. Fold through the chopped jalapeno. 
7. Toast arepa, split open, spread liberally with guacamole, then add the marinated tuna, top with spring onion slices, coriander and add some grated goat's fetta. 
8. Serve with fresh lime wedges.