Tuna Tartare Salad

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Our chefs have got all the options covered when it comes to healthy refreshing summer time meals. Read on to discover the secrets behind our delectable Tuna Tartare Salad starter.

Tuna Tartare salad is a light and tasty low-guilt starter that sets the scene for the decadence to follow at Thornybush Collection. Here's how it's done.

Ingredients

  • 350 g Fresh Tuna
  • 4T Olive oil
  • 3T Lemon juice
  • ½t Fish sauce
  • ½t Kosher salt
  • Pepper
  • 1 Ripe Avocado
  • 10cm Cucumber

Method

Brunoise
Cut the tuna and avocado into julienne strips. Turn the strips one quarter turn and slice again. You will end up with tiny cubes about 3mm across or 1/8-inch dice. Drizzle the avocado with lemon juice.

Cucumber Spaghetti
To create the cucumber spaghetti, peel the cucumber and cut it in half. Then run it through a mandoline slicer on its thinnest setting to slice the cucumber into thin strips.

Dressing
Combine the olive oil, lemon juice, fish sauce, salt and pepper to taste in a bowl. Pour the dressing over the tuna and refrigerate for 3 to 4 minutes.

Serve the tuna on a bed of avocado and cucumber. You can garnish with extra avocado slices if preferred.

Tuna and Sustainability

Tuna fishing is a heated debate worldwide. Several species of the fish are bearing the brunt of overfishing and the methods used to catch are questionable. Bluefin tuna are on the brink of extinction, while yellowfin tuna is endangered in the Indian Ocean.

The only acceptable ways to catch tuna are by means of short line methods like hand line, pole-and-line or troll fishing. All other methods of long line fishing result in overfishing or kill other species in the process. These unintentional victims include dolphins, sharks, seabirds and turtles.

As devout conservationists, Thornybush Collection only purchases tuna from suppliers with a proven track-record for conserving the world's tuna populations. In this way we can bring you a tasty starter that's guilt-free from both a conservation and kilojoule perspective.

Enjoy every mouthful!

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Monday, 11 December 2017