Tonno Recipe
YELLOWFIN TUNA, NAVEL ORANGE, POMEGRANATE, PISTACHIO LAVASH, DEVILS KISS PEPPER
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prep the Tuna
Start by cutting the yellowfin tuna into small cubes, about 1/2 inch in size. Season with salt and pepper to taste and set aside.
- 2
Prepare the Orange
Peel the navel oranges and remove the white pith. Cut the oranges into segments, ensuring to remove any seeds.
- 3
Extract Pomegranate Seeds
Cut the pomegranate in half and gently scoop out the seeds, discarding any membrane.
- 4
Toast Pistachio Lavash
Preheat the oven to 350°F (175°C). Place the pistachio lavash sheets on a baking tray and toast in the oven for about 5-7 minutes, or until crispy.
- 5
Combine Ingredients
In a large bowl, combine the cubed tuna, orange segments, and pomegranate seeds. Drizzle with a little olive oil and season with salt and pepper, adding the Devil's Kiss pepper to taste.
- 6
Assemble the Dish
Take a toasted pistachio lavash sheet and place a generous amount of the tuna mixture on top. Roll it up gently to create a wrap.
- 7
Serve
Cut the lavash wrap in half and serve immediately, garnished with additional pomegranate seeds and orange slices if desired.