Spring Lettuce Cups with Tuna, Celery and Pickled Cucumber
Serves: 4 Time: 12 minutes
Ingredients
- Baby cos or gem lettuce hearts, leaves separated
- Cabo de Peñas Spanish Tuna in Olive Oil 2 tins
- Nobleza Reserva Extra Virgin Olive Oil 500ml
- Hofgut Pickled Celery Root Salad 1 jar, well drained
- Hofgut Pickled Cucumber Salad 1 jar, well drained
- Kühne Carrot Salad 1 cup, well drained
- Lemon zest and 2 tbsp lemon juice
- Meligyris Pine Thyme Honey ½ to 1 tsp, to taste
- Pinch Dijon mustard, sea salt, cracked black pepper
- Chives or dill, finely sliced
- Optional crunch: toasted breadcrumbs or crushed plain crispbread
Method
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Blot the jar salads dry on paper towel so nothing waters down the plate.
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Dressing: whisk EVOO Olive oil with lemon juice, honey, a pinch of mustard, salt and pepper. Taste for balance.
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Compose: set lettuce leaves in a neat ring on a large white platter. Add a small quenelle of celery salad to each leaf, a few cucumber slices and ribbons of carrot.
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Add tuna in large glossy flakes. Spoon a little dressing over each cup and around the platter for a light sheen.
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Finish with lemon zest, chives or dill and a little crunch. Serve immediately.
Chef tips
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Use two teaspoons to shape neat quenelles of the celery salad.
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Keep tuna in large flakes for height and a restaurant look.
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Brush a little dressing on the rim of each lettuce leaf for a fresh gloss.
