Tuna tarttare with peppers, chillies, lime and asparagus, served on rocket leaves – Food & Home Maga
Taste the freshness with tuna tarttare, spiced with peppers, chillies, and lime, served on rocket leaves. Perfect for a vibrant lunch.
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Plate
Ingredients
- 300g fresh tuna (you can also use salmon if you prefer)
- 6 asparagus spears, boiled and finely diced
- ¼ each of red, yellow and green pepper, finely diced
- 30ml fresh chives, finely chopped
- 1 red chilli, seeded and finely chopped
- juice of 1 lime
- salt
- freshly ground black pepper
- 2 handfuls rocket leaves
- lime wedges, to serve
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