Maguro & Goat Recipe

Time30m

Serves2

Bigeye tuna, goat cheese, pumpkin seed

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prepare the Tuna
Cut the bigeye tuna into small cubes (about 1 cm). Place in a bowl.
2
Season the Tuna
Drizzle the olive oil and lemon juice over the tuna. Season with salt and black pepper to taste, and add the fresh dill. Gently toss to combine and set aside.

3
Prepare Goat Cheese
Crumble the goat cheese into small pieces.
4
Toast Pumpkin Seeds
In a dry skillet over medium heat, toast the pumpkin seeds until they are golden brown and fragrant, about 3-5 minutes. Stir frequently to prevent burning.
5
Combine Ingredients
On a serving plate, layer the seasoned tuna cubes. Sprinkle crumbled goat cheese on top, followed by the toasted pumpkin seeds.
6
Garnish and Serve
Optional: Drizzle a little extra olive oil over the top and garnish with additional dill. Serve immediately.