SPICY TUNA

Cosmopolitan (South Africa) - - FOOD -

IN­GRE­DI­ENTS

4 hand­fuls green kale 225ml olive oil 75g frozen edamame beans 2 large car­rots 1T honey 1 cu­cum­ber 1T kim­chi sea­son­ing (avail­able at Wan­ti­tall.co.za) 400g sushi­grade tuna

METHOD

1 Wash the kale, re­move the stalks and mas­sage in olive oil. Cook the edamame beans in boil­ing wa­ter for a cou­ple of min­utes, then drain.

2 Peel the car­rots and shave into rib­bons us­ing a spi­raliser, man­do­line or potato peeler. Sea­son with honey.

3 Slice the cu­cum­ber thinly, add a tea­spoon of salt and let the wa­ter drain out for 20 min­utes. Rinse, then stir through the kim­chi sea­son­ing.

4 Cut the tuna into 1cm cubes. Us­ing the kale as a base, add the diced tuna, cu­cum­ber, car­rot rib­bons and edamame. Serve with a driz­zle of sriracha mayo (see recipe on page 121).

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