Wild food recipes with Marcus

Tuna Two Simple Ways

A little party favourite this time that can be used for any sashimi grade fish,crispy panko bites of Tuna accompanied with a Tuna Tartare on an avocado salsa with fried dumpling wrappers to load

Tuna Tartare

  • 250g cubed Tuna
  • 50ml Mirin wine
  • vinegar
  • 1 tsp fresh ground
  • ginger
  • 50ml sweet chilli sauce
  • Juice of one lemon

Avocado Salsa

  • 2 diced avo’s
  • ¼ cucumber diced
  • 1 chopped spring onion
  • 1 tsp crushed garlic
  • ½ tsp Smoke & Spice
  • lemon seasoning
  • Dash of olive oil

Crispy Panko Tuna

  • 250g Tuna cut Goujon
  • style
  • Kewpie mayonnaise
  • Panko breadcrumbs
  • ½ tsp Smoke & Spice
  • lemon seasoning
  • Dumpling wrappers

Method

For Tartare and Salsa gently combine ingredients and layer with Avocado salsa as the base and tasty Tuna Tartare on top.

For the Crispy Panko Tuna coat the Tuna in Japanese mayo (Kewpie or homemade) and gently cover in Panko breadcrumbs. Fry quickly until brown but still pink in the middle.

Use the remainder of hot oil to crisp up dumpling wrappers using them to scoop up the Tartare.Enjoy with a crisp lager!

Marcus Peters

Int’l Kiwi Chef

Quite good with a gun and rod

www.smokeandspice.co.nz

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