This looks way fancier than it actually is – the key is to have a circle mold, or just to use a measuring cup in a pinch. You can have this for an app or make them bigger and have it for a full meal. It’s completely delicious and really healthy for you, too. Serve this over some micro-greens and watch people freak out at how pretty it is.
TUNA TARTARE WITH GUACAMOLE AND MANGO SALSA
– Ahi Tuna, diced
– 1 tbsp. sesame seeds
– 1 scallion, very thinly sliced
– Simple Mango Salsa
1. Assemble the simple mango salsa and the guacamole in 2 separate bowls.
2. Dice the tuna – if you throw it in the freezer for 15 minutes or so it’ll be easier to cut.
3. Combine tuna with scallions and sesame seeds in a third small bowl.
4. Put some micro-greens on a little plate.
5. In either a circular mold or a measuring cup, add a layer of tuna, then salsa, then guacamole. Flip it upside down carefully but quickly on a plate.
6. Remove the mold and top with a couple little micro-greens. Enjoy!
Canned tuna can be so much more than something that’s mixed with mayo, onion, and celery, and served on a sandwich. Mayonnaise kind of skeeves me out, but I get that it’s unavoidable sometimes. This tuna salad, however, substitutes mayo with an olive oil-lemon vinaigrette, adds chickpeas, and some teeny tiny pieces of red onion and english cucumber. It’s fresh, light, and healthy – and actually keeps really well for up to 2 days – I think it’s a perfect lunch.
TUNA CHICKPEA SALAD WITH CUCUMBER AND RED ONION
– 2 cans tuna (a note about this – I know canned tuna can be loaded with mercury. If you can find it, Wild Planet has incredible canned, sushi-grade and wild-caught tuna)
– 1/2 english cucumber, diced into tiny pieces
– 1/4 red onion, diced into tiny pieces
– 1 can chickpeas, drained and rinsed
– handful of parsley, chopped
– Kosher Salt & Pepper to taste
– Juice of 1/2 lemon
– 2 tbsp. EVOO
– Kosher salt (or Herbamare for a little extra boost of vegetables and minerals) and freshly ground black pepper to taste
1. In a medium size bowl, combine chickpeas, tuna, and parsley.
2. Finely chop the cucumber and red onion. The tiny size of these pieces really “makes” this salad – the overall taste is just different, somehow, from a salad that would have larger chunks of cucumber and red onion.
Remove the middle “seeded” part of the cucumber (even though english cucumbers are seedless) to get a little more color from the dark green skin of the cucumber.
3. Add cucumber and red onion to chickpea/tuna/parsley mix.
4. Combine dressing ingredients, adjust seasonings to taste.
5. Pour dressing over tuna/chickpea/cucumber/red onion mixture. Stir well to combine. If tuna seems a little dry, add more olive oil and/or lemon juice to taste. Serve by itself or in a wrap with some lettuce.