|Sat Fat 6.2g||31%|
Boil the potatoes, drain and cool.
Cube the tuna and mix with the lime juice and zest, soy sauce and sesame oil and leave to marinade for 4 minutes.
Serve with all the remaining ingredients and some coriander, a sprinkle of sesame seeds and more lime wedges.
For the vegan version, omit the tuna and add more avocado
200g new potato cubes OR 200g of quartered Rooster Potatoes
60g fresh sushi quality tuna steak
2 chillies, sliced
50g macadamia nuts, toasted
50g red cabbage, thinly sliced
1tbsp sesame oil
½ tbsp soy sauce
2tbsp sesame seeds
1 sheets nori seaweed, crumbled
2tbsp Goji berries or pomegranate seeds
1tbsp edamame beans, cooked
½ cucumber, seeded and cubed
½ avocado, peeled and cubed
2 spring onions, shredded
Juice and zest of two limes, plus one lime in wedges
Coriander to garnish
This eggy base encompasses a swell of beautiful and vibrant flavours, including feta cheese, onions, and asparagus - this is an impressive, yet easy meal to rustle up and is perfect when cooking for a number of people.
Twice baked sour cream and chive jacket potatoes recipe
Twice-baked might sound complicated, but these guys are a doddle to whip up, and well worth it at the end.
Quick to cook, vibrant colours and fantastic flavours transporting you to the Spanish Costas - now to find the weather to go with it!