Peeps, we have made it to day 5 of Apple Week. Yes, day 5. How we feeling?! Let me just tell you I will NEVER look at apples the same. We’ve baked them, chopped them, juiced them, sauced them … and it got to the point where I was like what else could I possibly do with them?!? Insert a mental breakdown.
Thank goodness I had once coerced Parvez Lakha from ParvezLakha.com to commit to collaborating with me on a recipe and let me just say I needed to CASH in on that favour. What started as a simple salad recipe quickly turned into a trip to the Atwater Market’s fish store and a tartare was born. This recipe was made off the cuff and I couldn’t be happier with the result. It was awesome to have Parvez in the Taco Tuesday kitchen (finally!) to bounce ideas off of while our sous-chefs just sat there whining in hunger (you know who you are). So we jotted down ideas, tossed out ingredient suggestions and bam! Voilà! Tuna and Salmon tartare was the menu, we then decided it needed a base so add in an tangy and sweet style coleslaw and you have one light and fresh dinner … even the non-sushi lover liked it.
ps. go over to check Parvez’s rundown of the night … so fun working with you bro!
150g Salmon diced
100g Tuna diced
½ cup of diced Red Onion
1 Avacado diced
2 English Cucumbers diced
1 Granny Smith Apple diced
1tbps Dijon Mustard
3 tbps Seasame Oil
Juice of half Lemon
½ baby Red Cabbage
½ medium Green Cabbage
½ cup of Mayonnaise
½ cup Apple Cider Vinegar
3tbps Dijon Mustard
¼ cup Maple Syrup
In a large bowl mix together the tuna, salmon, cucumbers, avocado, apples and red onions.
In a small bowl toss in the Seasame oil and a trick that Parvez taught me is to add an ice cube before mixing in the Mustard. This is to help bind the oil and mustard.
Whisk them together and discard ice cube
Add in Salt, Pepper, Tabasco, and lemon juice, mix thoroughly
Coat the raw fish in the dressing and put in the fridge
Shave or roughly chop the cabbages and toss them together in a bowl
Prep your dressing by whisking together the Mayonnaise, Apple Cider Vinegar, Mustard, Maple Syrup and Salt & Pepper
Dress the cabbage and you’ve got yourself an awesome sweet and tangy coleslaw
Plate: Lay the coleslaw down as a foundation for your dish and top with a heaping spoonful of the creamy tartare … ENJOY!