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Categories:
nuts grapefruits lime orange juice ginger onion carrot Coriander Dijonnaise mustard avocado baby lettuce
Viewed: 83 - Published at: 6 years agoIngredients
- 170 g shredded tuna in brine, can
- 1 tablespoon pine nuts
- 2 tablespoons diced grapefruits (or orange)
- 1 lime
- 1 tablespoon orange juice
- 12 teaspoon ginger
- 1 spring onion
- 1 tablespoon of finely chopped carrot
- 3 stalks fresh coriander
- 2 tablespoons Dijonnaise mustard
- 1 half Hass avocado (optional)
- 1 light bed of baby lettuce
Method
- Drain tuna of liquid and separate with fork.
- Add ginger, carrot, spring onion, corrinader, pine nuts, a squeeze of lime, orange, and grapfruit juice, salt and pepper to tase and small dices of grapfruit/orange to the tuna and mix thoroughly.
- Mold into a semi circle OR multiple egg size balls and place on a bed of baby lettuce.
- Drizzle with lime, orange, grapefruit juice (optional: olive oil).
- Place a dollup of dijonnaise on top of the tuna.
- Garnish with a few dices of orange or grapefruit and avocado (optional) and enjoy!
