Starters To serve Cold
Tuna tartare with Nergi® kiwi berries
15 min.
4 people
Budget mini
  • 250 g fresh tuna (8 oz)
  • 1 Nergi® punnet (125 g)
  • 1 red onion
  • 1 lime + 1 additional for zesting
  • 4 tbsp soya sauce
  • 1 handful coriander leaves
  • 150 g cooked bulgur (2/3 cup)
  • 4 tbsp olive oil
  • 50g chopped pistachios (1/2 cup)
  • Freshly ground pepper
  1. Put the cooked bulgur in a mixing bowl. Add the chopped pistachios and chopped coriander leaves.
  2. Season with pepper, drizzle with olive oil and combine. Leave to chill.
  3. Cut the Nergi® kiwi berries and red onion into small pieces and finely dice the tuna. Combine in a mixing bowl.
  4. Season with lime juice and soya sauce, then combine again.
  5. Zest the lime over the preparation.
  6. Arrange the bulgur in a metal ring, followed by the tuna and Nergi® mixture.

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