Tataki
Servings: 4
Preparation: 10 minutes
Cooking: 2 minutes
Ingredients
- 1 lemon, zest
- 30 ml (2 tbsp) dill, chopped
- 3 ml (1/2 tsp) chili flakes
- 15 ml (1 tbsp) coriander seeds, roughly crushed
- 5 ml (1 tsp) garlic powder
- 5 ml (1 tsp) onion powder
- 5 ml (1 tsp) salt
- 15 ml (1 tbsp) pepper, freshly ground
- 15 ml (1 tbsp) thyme, leaves removed
- 60 ml (4 tbsp) olive oil
- 400 gr (13 1/2 oz) tuna loin, cut into 2’’x2’’ strips
Preparation
- In a bowl, mix the zest, dill, chili, coriander, garlic and onion powder, salt, pepper and thyme.
- Roll the tuna loin in the prepared mixture.
- In a very hot pan, sear the tuna in olive oil, 1 minute on each side.
- Chill, then slice when ready to serve.
Hummus
Output : 1 L (4 cups)
Preparation time : 10 minutes
Ingredients
- 500 ml (2 cups) chickpeas, cooked
- 125 ml (1/2 cup) Tahini (sesame seeds, pureed)
- 2 cloves garlic, peeled
- 80 ml (1/3 cup) lemon juice
- 125 ml (1/2 cup) olive oil
- 80 ml (1/3 cup) water
- Salt and pepper, to taste
Preparation
In the bowl of a food processor, puree all ingredients and blend until creamy. Check seasoning.
Pickled Beets
Servings : 4
Preparation: 5 minutes
Cooking: 10 to 20 minutes
Ingredients
- 4 beets, peeled
- 2 l (8 cups) water
- 250 ml (1 cup) white vinegar
- 125 ml (1/2 cup) sugar
- 15 ml (1 tbsp) coriander seeds
- 15 ml (1 tbsp) whole peppercorns
- 30 ml (2 tbsp) salt
Preparation
- In a saucepan, bring to a boil the beets, water, vinegar, sugar, coriander, pepper, salt and cook for a few minutes depending on the size of the beets.
- Once the beets are cooked (check with the tip of a knife), remove, let cool, then cut the beets into quarters.
Beetroot Vinaigrette
Serves: 4
Preparation time: 5 minutes
Ingredients
- 60 ml (4 tbsp) olive oil
- 30 ml (2 tbsp) white balsamic vinegar
- ½ garlic clove, minced
- 30 ml (2 tbsp) chives, chopped
- Salt and pepper to taste
Preparation
In a bowl, mix the olive oil, white balsamic, garlic, chives, salt, pepper, then add the prepared beets.
