Servings: 4
- Chef knife
INGREDIENTS
- 5 ounces/150 grams sushi-grade tuna, cubed
- 1 cup/200 grams pomelo, segmented and broken into bite-size pieces
- 1 handful cilantro leaves
- 1 handful mint leaves
- 1 handful parsley leaves
- 1 tablespoon red chili, thinly sliced
- 1 radish, thinly sliced
- Olive oil
- Salt, to taste
- Juice of 1–1½ lemons, or more, to taste
For serving:
- Crème fraiche or labneh
- Sumac
- Olive oil
INSTRUCTIONS
- Soak the herb leaves in ice water for about an hour to crisp them, then drain well.
- In a large bowl, gently mix the tuna, pomelo, herbs, chili, and radish. Drizzle with olive oil and season generously with salt and fresh lemon juice—the flavor should be quite tart, so adjust the lemon as needed.
- Serve chilled, with a spoonful of crème fraiche or labneh on the side, and finish with a pinch of fresh sumac.