TUNA ALLA ZINGARA WITH CUCUMBER AND AVOCADO
SERVES 4
You will need a piping bag with plain nozzle for this recipe.
1 avocado Juice of
1 lime
1 Lebanese cucumber, peeled, julienned
300g sashimi-grade tuna, thinly sliced
12 nasturtium leaves Extra virgin olive oil, to serve
GREEN CHILLI PASTE
2 long green chillies, seeds removed
1 garlic clove, crushed
¼ cup (60ml) lemon-infused olive oil
50g baby spinach leaves
½ bunch flat-leaf parsley
1 tbs roasted coriander seeds
1 tsp roasted cumin seeds
SPICE MIX
2 star anise
10 cardamom pods
½ tsp each coriander seeds and black peppercorns
¼ tsp fennel seeds
For the green chilli paste, place all ingredients in a small food processor and whiz until smooth. Season and set aside.
Place avocado, lime juice, and 1 tsp salt flakes in a clean small food processor and whiz until smooth. Transfer to a piping bag fitted with a plain nozzle and set aside.
For the spice mix, grind all ingredients together in a spice grinder or mortar and pestle. Set aside.
Season cucumber. Spread green chilli paste on a serving plate and top with tuna and cucumber. Scatter with spice mix and pipe avocado mixture in between tuna pieces. Top
