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
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).