Tuna tartare with fresh herbs - For a lunch dish

Shopping List for 4 adults

400 g *Sushi Tuna 1 bunch of fresh coriander 1 bunch of fresh chives 1 bunch of fresh mint 1 bunch of fresh dill 1 ripe avocado 1 small apple, peeled 2 tbsp. walnuts, lightly crushed 2 limes, only the juice 2 tbsp. walnut oil 1 tbsp. fish sauce Decoration: 1 romaine lettuce 1 to 2 tomatoes 2 tbsp. walnut oil 1 tbsp. white wine vinegar 1 clove of garlic Salt and pepper from the mill are put on the table together with a good walnut bread.

I am an angler in Scandinavia Home Recipe No. 149 Tuna tartare with fresh herbs. Served on a decorated plate We made the dish for 2 people with the salad garnished with sweet chilli sauce

Procedure without responsibility: Cut tuna into fine cubes. Cut the avocado and apple into fine cubes. Chop coriander, chives and mint. Gently stir together the tuna, avocado, apple, coriander, chives, mint and crushed walnuts. Season with lime juice, walnut oil and fish sauce. (Remember the Fish Sauce is salty). Put salt and pepper mill on the table. Divide the mass into 4 portion forms and put them in the fridge for a few hours. Or here arranged on two plates. Serving: Turn the portion forms out onto 4 plates and serve with a green salad and a good walnut bread. Drinking: You can either drink a cold, over-fermented and unpasteurized wheat beer or a light, acidic white wine with the dish. You choose. Tip: If you want to try with other types of fish, I can recommend: Salmon, sea trout, cod, ling, hake, haddock, halibut, sea bass and from shellfish we can mention: shrimps, crabs, lobsters, scallops and sea snails. Walnut oil can be difficult to obtain. So use sesame oil and sesame seeds instead.