Pacific Crown Tuna, fennel and cucumber Salad with lemon mayonnaise
Prep time: 15 minutes
185g can Pacific Crown Tuna in Spring water (or Pacific Crown Mackerel), broken into chunks
1 Florence fennel, thinly sliced
1 telegraph cucumber, thinly sliced lengthwise
150g snow peas, sliced
100g fresh or frozen edamame beans, podded
1 stem yellow vine ripened tomatoes
1 cup micro cress and/or basil leaves
Lemon & caper mayonnaise:
2 egg yolks
1 teaspoon Dijon mustard
250ml Pacific Crown canola oil
2 tablespoons lemon juice
1 tablespoon wine vinegar
1 lemon, grated zest of
1 tablespoon finely chopped sage
1 tablespoons capers, roughly chopped
Open the can and pour off the liquid from the Pacific Crown Tuna in Spring Water.
Make the mayonnaise first. Put the yolks into a bowl with a pinch of salt and the mustard and whisk. Add the canola oil, literally drop by drop, beating all the time. The mixture should be very thick by the time half the oil is added.
Beat in the lemon juice. Resume pouring in the oil, going rather more confidently now, but alternating the drizzles of oil with small quantities of vinegar. Stir in the capers, sage and season to taste with salt and pepper.
Drench the Florence fennel in lemon juice to reduce oxidizing. Drain. Season. Arrange on a large serving platter with the cucumber slices, snow peas, edamame beans and yellow tomatoes. Top with chunks of Pacific Crown Tuna and dress with lemon and caper mayonnaise. Garnish with micro cress and lime wedges, and plenty of herbs.
Variations and tips:
Serve it up on banana leaf for a real pacific look.
Add slices of green apple for extra crunch.