Spicy TunaCado

Name: How to cook Spicy TunaCado - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1 serving
Cuisine: Us

Introduce

Chef :

Laura

Spicy TunaCado

Tik Tok food sensations arrive and disappear faster than a rat out of an aquaduct but ‘Joe and the Juice’ arrived pre-Tiktok and is here to stay. Kaspar Basse opened the first Joe and the Juice café and bar in his friend’s clothing store, Rue Verté, on Ny Østergade in Copenhagen in 2002 and today there are 350 Joe and the Juice coffee shops and juice bars around the world.

Ingredient

Food ration :

1 serving

Cooking time :

5 minutes

100 g

fresh line caught tuna

2 tbsps

salad cream

1/4

small red onion, finely diced

1 tsp

capers, chopped

2 tbsps

dill, chopped

Pinch

salt and black pepper

heaped tbsp walnut pesto (see recipe below)

1/2

avocado, peeled and thinly sliced

garlic clove

1/4

lemon, juiced

30 g

walnuts

4 tbsps

extra virgin olive oil

30 g

pecorino

Cooking instructions

* Step 1

Pesto: Roast the garlic in a dry skillet for 10 minutes until brown. Add the walnuts and continue to cook for around 5 minutes until fragrant. Peel the garlic and add to a food processor with the walnuts, basil, pecorino and a few grinds of black pepper. Blitz until combined and slowly trickle in the olive oil until it reaches the right consistency.

* Step 2

Season the tuna, lightly oil and fry in a hot, dry skillet for 1-2 minutes on each side. Remove from the pan to rest. Mix together the salad cream, red onion, capers, dill and wasabi and season with a pinch of salt and pepper.

* Step 3

Toast the naan, cut in two and spread both insides with the pesto. Slice the tuna and place on one side of the bread, top with the sauce, avocado, tomatoes and sunchoke pickle. Place the other half of the naan on top and toast again in a dry skillet until the bread is brown and crunchy.