Ingredients
Coconut milk 4 oz
Parsley 1.5 oz
Reduced veg stock 2 oz
Yellow squash 5 oz
Zucchini 5 oz
Olive oil 3 oz
Ginger minced 1 tbsp
Tuna loin 6 oz
Salt To taste
Pepper To taste
Lime juice (Fresh) 1 tbsp
Basil 20 grams
Method
PREPARATION STEPS
- Place parsley, basil and olive oil in a blender and process for two minutes until combined.
- Pass through a sift, discard pulp.
- Add parsley oil and coconut milk in the same bowl and fold gently.
- Use a mandolin to thinly slice zucchini (courgette).
- On parchment paper, lay strips across each other, exposing evenly green and white contrast.
- Use the desired food ring to cut.
- Place in vacuum seal and steam for 45 seconds.
- Julienne yellow squash and season with olive oil and reduced vegetable stock.
- Season tuna loin with olive oil, salt, fresh lime juice, and black pepper.
- Grill each side for 30 seconds and allow to rest
DIETARY INFORMATION
Dairy Free, Halal, Gluten Free, Pescatarian, Nut Free, Sugar-Free, Soya Free, Vegetarian, Lactose Free