e Food Ma­trix

Cosmopolitan (South Africa) - - FOOD -


BROWN RICE The earthy nut­ti­ness of the rice com­ple­ments the meaty taste of the tuna with­out los­ing any of the flavours.

QUINOA Salmon is in­cred­i­bly ten­der, so it works well with some­thing with crunch. Quinoa adds tex­ture.

QUINOA Again, the salmon and quinoa match well to­gether – but the flavours are en­hanced dif­fer­ently when paired with an­other sauce.

UDON NOO­DLES (avail­able at

Wool­worths) The foresty flavour of mush­rooms goes well with the tex­ture of the udon noo­dles, bring­ing the taste pro­file close to a cold ra­men dish.


SESAME SHOYU (see recipe

on page 121) Salty, with a toasted flavour from the sesame, it goes well with the fat­ti­ness of tuna.

LECHE DE TIGRE (see recipe

on page 121) Fatty salmon needs citrus for balance. Leche de tigre sauce cre­ates that tang – plus it’s South Amer­i­can, like quinoa.

SRIRACHA MAYO Any­thing as fatty as salmon can with­stand a bit of spice. This mayo is creamy, like the fish – but it also has a fiery kick.

SWEET PONZU The maple syrup in sweet ponzu pro­vides a per­fect balance to the woody taste.


CO­RIAN­DER, GIN­GER, AV­O­CADO The herb adds a tang, gin­ger adds heat, and avo and tuna are a match made in good-fat heaven. FRIED ONION, RADISH, EDAMAME Fried onion adds more crunch, radish cleanses the mouth and gives a kick, and edamame beans are rich in umami (the savoury taste that helps you feel full).


RED ONION Avo brings balance to the heat of the com­bi­na­tion, while red onion adds bite.


CO­RIAN­DER Chilli and grape­fruit add heat and fresh­ness, re­spec­tively – both com­ple­mented by the crunch of the car­rot.

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