Tuna ceviche bowl

 

Ingredients:

chopped cucumber

tomatoes

avocado

2 limes

600g tuna steak

one sweet corn (2 better) - char kernels on fry pan

edamame - whole packet

4 hard boiled eggs (10.5 mins)

packet of seaweed

Method:

Prepare the tuna.  Marinade with 0.6% salt by weight and olive oil for a couple of hours

Sous vide at 110F for an hour

Remove and put into bowl of ice water

ceviche - cut tuna into cubes, marinade with about 30ml lime juice, olive oil and a splash of soya sauce

leave in the fridge to marinade

use rest of lime juice (about 20ml) to marinade avocado chunks with a bit of salt and olive oil

serve tuna with basmati rice, edamame, avocado, tomatoes, corn and cucumber