Slow roast
Gluten-free treat
Slow-roasted leg of lamb in a nest of rosemary
Beetroot and strawberry cake
Sweet mustard pickled vegetables
Camembert, pine nut and herb stuffed mushrooms
4
Easy
40 minutes
Wrap portions yellowfin tuna in clingfilm and freeze for 30 minutes, or until just set and firm on the outside.
When you are ready to serve, remove from the freezer and peel off the clingfilm.
Using a sharp knife, slice ultra-thin slivers of tuna and arrange on a large platter.
Top with chunky croutons and sliced strawberry and drizzle with extra virgin olive oil.
Finish off with a crack of black pepper and a squeeze of lemon juice.
