Photo credit: Cindy Boyce

Tuna & prune tartare & Buckwheat croutons

Photo credit: Cindy Boyce

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An easy recipe to serve directly at the table where people can gather and share a meal, right off the same plate. Simple entertainment at its best!

This recipe is the perfect opportunity to share a bit of information about a subject that many people wonder about; Gluten.

Gluten is naturally present in many grains, such as Wheat, Rye, Spelt, Kamut, Barley and Oatmeal. Gluten is a set of proteins that allows the bread to rise, naturally. This is known as a visco-elastic property which helps bakers when making bread, a lot. Therefore, making gluten-free bread is a tedious process compared to the making of your regular gluten-filled bread.

Particularities

Serves4
Prep time20 mins
Cook time15 mins
Timeout15 mins

FreezingNe se congèle pas.

Ingredients

Tartare

1 lime’s juice
1/4 cup of mayonnaise
1 tablespoon of Sriracha sauce
Salt & pepper, as preferred
2 tablespoons of fresh chives, chopped
600g of yellow tail tuna, diced (1.5 cm each)
2 prunes, sliced thinly
Your preferred greens

Croûtons

2 tablespoons of olive oil
2 Buckwheat St-Méthode slices, chopped in 24 pieces
1 garlic clove, chopped
1 lemon’s zest
Salt & pepper, as preferred

Steps

Mix the lime juice, mayonnaise, Sriracha sauce, salt, pepper and chives in a large bowl. Add the tuna pieces, stir well, then marinate for 15 minutes in the refrigerator.
Heat the olive oil over medium heat in a non-stick pan, then brown your croutons with the garlic, stirring occasionally. Remove from heat, then add the lemon zest and season. Let cool completely.
Lay out the marinated tuna onto a serving platter along with the prunes, croutons and your preferred choice of greens. Then serve.