TUNA TARTARE, SMOKED CHILLI AIOLI & WILD SAFFLOWER TISANE

We know that food pairing is an alchemy of flavours that, when done right, can elevate a simple meal into a gastronomic experience. Now we know you were thinking we would be talking about wine, but actually, we want you to think about Tea. Specifically the wonderful Wild Safflower tisane from Nazani Teas.

If you haven’t experienced the Herbal Infusions and Tisanes from Nazani, that taste amazing and boost your health and wellness, then we suggest you rectify that immediately. And if you were wondering how to start they have come up with a perfect summer pairing- light and fresh, healthy, and utterly delicious.


Tuna Tartare, Smoked Chilli Aioli, and Wild Safflower Tisane Recipe

Wild safflower has interestingly both honey-caramel notes reminiscent of rooibos and savoury notes, and may be enjoyed with pumpkin sugar crystals or honey. It is foraged and handpicked at 1,900m above sea level, with traditional methods, from its native habitat, in the Lori region of Armenia. The golden petals are dried in the shade under the ceramic roof of a natural drier to preserve the quality and taste. The sweet and savoury blend of Safflower makes it the perfect pairing with the umami flavours of the aoili, the clean freshness of tuna and the creaminess of Avocado.

Ingredients

For the Avocado base:

2 avocados, 1 diced and 1 pureed
1 tablespoon diced sweet baby red peppers
2 tablespoons fresh lime juice
1 tablespoon extra virgin olive oil
Black pepper

For the Chilli Aioli:

1 small cup of mayonnaise or Kewpie Mayonnaise
1 teaspoon sesame oil
1 tablespoon rice wine vinegar
1 teaspoon sriracha (or chilli flakes)
Freshly ground black pepper

For the Tuna:

450g sushi grade tuna, diced
3 tablespoons soy sauce
1 tablespoon chopped chives
1 tablespoon extra virgin olive oil
1 teaspoon chilli flakes

To Garnish:

1 tablespoon of chopped chives
1 teaspoon of sesame seeds
1 teaspoon of chopped spring onion

Directions

To make the avocado base, in a medium mixing bowl, combine the avocado and diced peppers and mix gently. Dress with the fresh lime juice, olive oil and black pepper.

To make the smoked chilli aioli, in a small bowl mix the mayonnaise, sesame oil, rice wine vinegar and sriracha (or chilli flakes) until fully combined and season with pepper. Place the bowl on a fireproof surface and use a large upturned glass bowl as a cover, ensuring the mix is airtight. Light a small piece of paper, blow it out and slip it under the cover, setting it on to the fireproof surface. Allow the glass bowl to fill up with smoke and leave for 5-10 minutes. Once fully smoked, uncover, making sure the room is fully ventilated.

To make the tuna layer, put the tuna in a separate mixing bowl set over a larger bowl of ice to keep it very cold. Add the soy sauce, chives, chilli flakes and olive oil. Toss gently.

To assemble this scrumptious dish, add the avocado base to a cold plate and on top add the tuna layer. Finally, garnish with fresh chopped chives and sesame seeds and add the smoked chilli aioli to the plate.


For more recipe inspiration click here

For more about Nazani teas and tisanes click here and for more health and wellness ideas try 15th Degree

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