Tuna tartare and pequillo peppers on toasted sourdough
Preparation time:
Makes: 4
Recipe highlights Serves: 4
- Share
this recipe - Email this recipe
- Save
this recipe - Add recipe to your shopping list for re-using and sharing
Ingredients
- 200 g sashimi-grade tuna
2 red shallots, minced
1 teaspoon minced banana chilli
2 tablespoons chopped coriander
4 tablespoons low-fat coconut milk
1 tablespoon reduced-salt soy sauce
Couple of drops sesame oil
8 pequillo peppers
4 slices sourdough bread
Snow pea shoots
Cooking method
-
1. Cut tuna into ½cm dice and place in a mixing bowl with the minced shallots, banana chilli, coriander, coconut milk, and soy and sesame oil. Gently toss to mix evenly without damaging the tuna.
2. Drain the pequillo peppers well from their brine and pat dry. Spoon some mixture into the cavity of each pepper. Toast the sourdough bread, top each piece with 2 filled pequillos and garnish with some snow pea shoots.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 105.15g | 100.00g |
| Energy (kJ) | >702.89kJ | >668.47kJ |
| Protein (g) | 15.91g | 15.13g |
| Total fat (g) | 5.72g | 5.44g |
| - Saturated fat (g) | >3.93g | >3.74g |
| - Polyunsaturated fat (g) | >0.52g | >0.49g |
| - Monounsaturated fat (g) | >0.50g | >0.47g |
| Cholesterol (mg) | 5.00mg | 4.76mg |
| Carbohydrate-available (g) | 12.29g | 11.69g |
| CarbohydrateSE (g) | >12.26g | >11.66g |
| - Sugars (g) | 1.71g | 1.62g |
| Water (g) | 68.05g | 64.72g |
| Dietary fibre (g) | 1.62g | 1.54g |
| Thiamin (mg) | 0.11mg | 0.10mg |
| Riboflavin (mg) | >0.12mg | >0.11mg |
| Niacin (mg) | >0.38mg | >0.36mg |
| Niacin equivalents (mg) | 3.06mg | 2.91mg |
| Vitamin C (mg) | 3.72mg | 3.54mg |
| Total folate (ug) | >9.65ug | >9.17ug |
| Total vitamin A equivalents (ug) | 16.90ug | 16.07ug |
| Retinol (ug) | 6.50ug | 6.18ug |
| Beta carotene equivalents (ug) | 63.03ug | 59.94ug |
| Sodium (mg) | 211.35mg | 201.00mg |
| Potassium (mg) | 289.52mg | 275.34mg |
| Magnesium (mg) | 34.52mg | 32.83mg |
| Calcium (mg) | 26.19mg | 24.91mg |
| Phosphorus (mg) | 121.30mg | 115.36mg |
| Iron (mg) | 1.86mg | 1.77mg |
| Zinc (mg) | 0.82mg | 0.78mg |
Contributed by:
(Logo links to further information)
Source: Andrew Blake
Recipe publication date on: 12/13/2007
Last reviewed on: 18/06/2012
