Tuna poke with fried egg and co­conut tor­tilla

Pete’s recipe

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1½ av­o­ca­dos, diced

1½ tbsp lime juice

1 tbsp ex­tra-vir­gin olive oil

Freshly ground black pep­per

2 tbsp co­conut oil or good-qual­ity an­i­mal fat

4 eggs

1 Le­banese cucumber, de­seeded and cut into match­sticks

350g sashimi-grade tuna, cut into small dice 1 lime, cut into wedges

Co­rian­der leaves, to serve


½ French shal­lot, finely chopped

1 gar­lic clove, finely grated

1 spring onion, green part thinly sliced and white part finely chopped

½ long red chilli, thinly sliced, or

½ tsp chilli flakes – add more if you like it spicy (op­tional)

1 tsp finely grated gin­ger

2 tbsp tamari or co­conut aminos

2 tsp sesame oil

2 tbsp ex­tra-vir­gin olive oil

1 tsp toasted black and white

Sesame seeds, plus ex­tra to serve


100g (1 cup) al­mond meal 125g (1 cup) ta­pi­oca flour 125ml (½ cup) co­conut milk 1 egg

Sea salt

Co­conut oil, for cook­ing

1 To make the poke dress­ing, com­bine all the in­gre­di­ents in a bowl with 1 tbsp wa­ter, mix well and chill for at least 30 min­utes to al­low the flavours to de­velop. 2 To make the co­conut tor­tillas, com­bine the al­mond meal, ta­pi­oca flour, co­conut milk, egg and 125ml (½ cup) of wa­ter in a bowl, mix well and sea­son with salt.

3 Heat a small non-stick fry­ing pan over medium heat. Add enough oil to coat the sur­face of the pan, then pour in 3 tbsp bat­ter and swirl around slightly. Cook for 2½ min­utes un­til mostly cooked through, then flip and cook for 3 min­utes un­til golden and crisp. Place the tor­tilla on a plate and keep warm. Re­peat with the re­main­ing mix­ture to make six tor­tillas. 4 Slightly crush the av­o­cado with a fork or potato masher and mix in the lime juice and olive oil. Sea­son with salt and pep­per.

5 Heat the co­conut oil or fat in a fry­ing pan over medium heat. Crack in the eggs and cook for 2–3 min­utes, or un­til cooked to your lik­ing. Sea­son with salt and pep­per. Keep warm.

‘The first one is a lit­tle tuna poke. It’s raw fish that’s been mar­i­nated in some Asian sauce, like tamari or soy, and we serve that with some good fats like av­o­cado, and it’s on a lit­tle co­conut tor­tilla base so you’ve got a nice crunchy el­e­ment un­der­neath. We top it with a fried egg too, so you get the sauce from the egg yolk. You’ve got the taco with the tor­tilla, a lit­tle gua­camole on top or av­o­cado, raw tuna, fried egg, and then once you eat it all it’s just so good. It’s re­ally nice at any time of the year.’ It’s just so good – re­ally nice

at any time of the year

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