Serves : 4
Preparation time: 30 minutes
Cooking time : 15 minutes
Tataki
- 1 lemon, zest
- 30 ml (2 tablespoons) dill, chopped
- 3 ml (1/2 tsp.) chili flakes
- 15 ml (1 tbsp.) coriander seeds, coarsely chopped
- 5 ml (1 tsp.) garlic powder
- 5 ml (1 tsp.) onion powder
- 5 ml (1 tsp.) salt
- 30 ml (2 tbsp.) ground pepper
- 15 ml (1 tbsp.) thyme, leaves removed
- 60 ml (4 tbsp.) olive oil
- 400 g (13 1/2 oz) Albacore tuna loin
- In a bowl, combine the zest, dill, chili pepper, coriander, garlic, onion powder, salt, pepper and thyme.
- Roll the tuna loin in the spice mixture.
- In a very hot frying pan, sear the tuna in olive oil for 1 minute on each side.
- Set aside in the fridge.
- Just before serving, slice the tuna.
Homemade humus
- 500 ml (2 cups) chickpeas, cooked
- 100 ml (3/8 cup) sesame seeds, puréed (Tahine)
- 1 clove garlic
- 80 ml (1/3 cup) lemon juice
- 125 ml (1/2 cup) olive oil
- 125 ml (1/2 cup) water as needed
- Salt and pepper to taste
- In the bowl of a food processor, purée the chickpeas, Tahine, garlic, lemon juice, olive oil and water, as needed, until creamy. Check seasoning.
- Enjoy with pita bread, nachos or as a dip with vegetables.
- For hummus with beet, herbs or roasted peppers, add a cooked portion to the mix when blending. Reduce the amount of water if necessary.
