Superfood - March-April 2017

Tuna Ceviche

INGREDIENTS

• 50g (1¾oz) almonds


• 2 tsp olive oil


• 1 tsp smoked paprika


• 1 tsp sea salt


• 2 sweetcorn cobettes


• 1 tbsp groundnut or vegetable oil


• 1 small cucumber


• 6 radishes


• 1 red and 1 yellow pepper, blistered
  under a hot grill and peeled


• 250g (9oz) sashimi grade raw tuna


• fresh coriander, to serve


• pinch of chilli fl akes, to serve

DRESSING

• juice of ½ lemon


• juice of 2 limes


• 2 tbsp agave nectar


• small pinch of salt

SERVES: 2

PREP TIME: 20 MINUTES

COOKING TIME: 8–10 MINUTES

1. Preheat the oven to 220°C, 425°F,
   Gas Mark 7.


2. To make smoky roast almonds, roast the
   almonds on a baking sheet for 8–10 minutes,
   making sure they don’t burn (keep an eye aft er
   7 minutes as it’s easily done).


3. Remove from the oven and coat in the olive
   oil, then sprinkle with the smoked paprika and
   sea salt and toss to combine, then set aside.


4. To make the dressing, mix together the
   lemon and lime juices, agave nectar and a small
   pinch of salt in a jug, then set aside.


5. Heat the griddle or dry frying pan until
   smoking hot. Take the sweetcorn cobettes and
   lightly rub in groundnut or vegetable oil, then

place on the griddle to cook – turning regularly

to get the charring all the way around. Remove

and set aside. When they’re cool enough to

handle, stand them on their ends and cut the

kernels off the cob.

6. Run a fork down the length of the cucumber
   to give it a ragged look, then fi nely slice it at a
   slight angle. Either fi nely slice the radishes or
   do this on a mandolin, but be careful! Slice the
   peppers into long strips.


7. When you’re ready to assemble your dish,
   dice the tuna. Sliced or diced is fi ne, so go
   with whichever you prefer. Place the fi sh into
   a bowl and pour over the dressing and let it
   sit in it while you assemble the dish – piling
   the sweetcorn, almonds, cucumber, radishes,
   peppers and coriander together. Finish with
   the tuna and spoon the dressing over the whole
   dish, fi nishing with a pinch of chilli. Serve.
   PER SERVING 525kcals, 39.1g protein, 25.6g fat
   (8g saturates), 29.7g carbs, 7.1g fi bre, 23.4g sugar,
   0.3g sodium

QUICK TIP

The smoky roast almonds are a delicious

treat that work well with all kinds of

dishes, or just as a snack. Why not make

a large batch of them and have them in

the kitchen as a handy tasty go-to?

48 SUPERFOOD

MEXICAN STYLE

SF9_P46-51 Hannah Pemberton SHSD.indd 48 30/01/2017 10:10