The Sustainable Restaurant Association

Ingredients

400-500gr Albacore Tuna
4 Tablespoons Chopped Hazelnuts
1 Tablespoon Chopped Fresh Dill
Salt
2 Tablespoons Oil
2 pcs Avocado
20 pcs Mango Pearl
20 pcs Watermelon Pearls
1 x Tablespoon Sweet Japanese Sushi Vinegar

Method

  1. Mixed together the Hazelnuts & fresh Dill
  2. Season the Tuna & dip one side of the tuna into the Hazelnut mix
  3. Heat pan with Oil
  4. Sear Tuna evenly & remove from heat
  5. Cut Avocado & season with Salt, Arrange on Plate
  6. Slice Tuna & arrange around Avocado
  7. Mix the Fruit Pearls with the Vinegar & arrange around plate
  8. Serve

 

The Peak Lookout

Sources fish sustainably
Sources fish sustainably
https://thesra.org/members/the-peak-lookout