Updated: Mar 2
I recently attended the incredibly inspiring Culinary School, Living Light, in Fort Bragg CA. There we made this delicious 'tuna' pate - its crazy how much it tastes like tuna mayo. The use of kelp powder helps emulate the salty 'fish' taste, this combined with all of the usual tuna mayonnaise ingredients helps to create a beautifully well rounded pate.
Spread this on sprouted wholegrain bread, serve on dehydrated crackers or use as a fish replacement for sushi rolls, there are plenty of ways to use this deliciously tasty spread.
Here I used it in a very simple and fresh canapé, lightly spread on slivers of radish and sweet orange cherry tomato. A perfect one bite raw bite wonder.
30 MINUTES. SERVES 4
6 purple radishes
2 baby asparagus
handful of sweet cherry tomatoes
x3 sheets nori
1/2 cup/125g sunflower seeds (raw)
2 spring onions finely diced
1 tbs chopped dill
1 tbs dijon mustard
Prep the raw vegetables. Using a Japanese mandolin thinly slice the radish into discs. Using a speed peeler shave strips of baby asparagus. Thinly slice cherry tomatoes. Pick off coriander leaves.
Cut thin slices of avocado. Or if you have one use the smallest ring mould you have to cut out small coin size pieces.
In a blender add in all the ingredients of the 'tuna'. Pulse at first to break everything up and then blitz into a smooth paste.
Start building your tuna stacks by spreading a small bit of the tuna paste on a slice of radish, layer with cherry tomato, avocado and coriander leaves alternating with slices of radish and tuna paste.
Once four or five layers high place on your serving plate. Delicately place the shaved asparagus pieces as garnish.