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Salmon and tuna tartare with edamame beans
4
EasyIngredients
- 200 g salmon fillet
- 200 g fresh tuna
- 2 t sesame oil
- 1 t fish sauce
- 1 clove crushed garlic
- 1 x 5 cm grated fresh ginger
- ¼ cup finely chopped coriander
- lime or lemon juice
- 100 g blanched edamame beans
Method
Remove the skin from salmon fillet and slice into small chunks, along with a portion of fresh tuna. Toss with sesame oil, fish sauce, clove crushed garlic, piece grated fresh ginger, finely chopped coriander and a good squeeze of lime or lemon juice. Sprinkle over blanched edamame beans and serve.