Tar tare of fresh Bigeye Tuna & Avocado served on miso spoons & finished with hemp oil & local sea salt

Ingredients:
Fresh Bigeye Tuna
1 avocado
Small red onion
Zest from one lemon, finely chopped
Sea salt & fresh cracked pepper
Fresh Watercress
Hemp Oil

Instructions:
   1. Finely dice avocado, bigeye tuna & a little red onion for texture.
   2. Place in large bowl and fold in lemon zest, sea salt & cracked pepper (tasting as you go to not over season or make acidic).
   3. To serve - spoon into miso spoons, garnish with a little watercress & drizzle with hemp oil.

Recipe: Aaron McCorkindale, Boat Shed Café, Nelson

Click Below To Purchase Our Fresh Tuna:
Bigeye or Yellowfin Tuna