2pm breakfast after a 3 hour foil surf 🧡🧡
Raw tuna, zucchini ‘aglio olio’ with capers & pistachios.
This is a tremendous summer dish that takes 10 minutes from start to finish.
Gently heat very good extra virgin olive oil
with chopped garlic until just starting to colour, add in pistachios and capers, While the oil and garlic are heating, run a large zucchini through a mandolin or spiraliser or hand cut them into ribbons, then add into the pan once you have added the nuts and capers and season with salt, pepper and chilli if you like. . Cut the tuna into chunks and toss with some lemon juice and more olive oil and salt and pepper
Serve the zucchini on a plate and top with the marinated tuna.
The secret to this dish is the quality of the olive oil…we use
@grampiansoliveco organic 🧡🧡🧡