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Timbale of Spicy Tuna, Avocado and Smoked Salmon

My food artistry skills are limited, but I do think that making a meal look attractive actually makes it easier to accept the fact that it’s diet-conscious. Although oily fish like tuna and oily fruit like avocado are relatively high in calories, they contain lots of things that are good for you, and this dish makes for a very pretty dinner plate that, and with accompanying green salad, comes to just 320 calories by my calculation.

INGREDIENTS

For each person:

  • 120g tuna
  • 50g smoked salmon
  • ½ medium avocado
  • 1 spring onion
  • (Optional) 1 dessertspoon capers
  • Juice of ½ lime (or lemon)

For the marinade:

  • 5ml (1 teaspoon) light soy sauce (or fish sauce)
  • 1cm squeeze ginger puree (from a tube)
  • 5ml (1 teaspoon) sesame oil
  • 1 teaspoon hot paprika
  • 3-4 drops Tabasco sauce

METHOD

  1. Chop the tuna into small pieces (e.g. 5mm dice), then blitz in a food processor for 15-20 seconds
    Blitz the tuna in a food processor
  2. Mix the marinade ingredients in a small bowl or cup. If you don’t want it spicy, just reduce or omit the paprika and/or tabasco.
  3. Chop the spring onion finely (1mm slices) and capers (if using)
  4. Mix the minced tuna, marinade and spring onion and form into a hamburger shape using a 10cm ring or pastry cutter
    Minced tuna mixed with spring onion and marinade
  5. Chop the avocado finely into 5mm dice. Mix with the lemon juice.
    Avocado and smoked salmon chopped finely
  6. Add the avocado as a second layer in the ring mould
    Avocado layer added to the ring mould
  7. Chop the smoked salmon very finely. Add this as the third layer.
    Chopped smoked salmon added as the final layer
  8. Remove the ring mould and transfer the timbale carefully to the serving plate

VARIANT

Maybe you don’t have a food processor or even a ring mould…  the same ingredients can be presented attractively in other ways. This photo shows the tuna, avocado and a tomato sliced sashimi-fashion. In this case the marinade (same recipe as above) is simply poured over the sliced tuna.

By Oliver Dowson

Over the last 40 years, I’ve built companies in many countries from the ground up. I have created, managed and sold businesses in UK, USA, Canada, Australia, Brazil, India, China, Germany, Czech Republic and Spain. I have travelled extensively in over 120 countries, spending an average of 8 months a year over the last 20 years away from my home base.
In my early business life, I successfully created 7 new businesses in different sectors in the UK for overseas owners. I moved on to invent and build one of the world's first energy and environmental management consultancies – long before Global Warming became a headline issue. Over the following 30 years, I grew that company, EnTech, into a true international business by opening 11 offices in 9 countries - and along the way, set up many more international companies for others.

I’m fortunate and proud that EnTech became the international energy management company of choice for Fortune 100 multinationals, selling services directly to GE, GM, HSBC, Citi, Honeywell and many others. Working closely with them gave me invaluable insights both into how multinationals work and the different business cultures in countries around the world. In April 2014, I sold EnTech to EnerNOC, becoming a Vice President and overseeing a seamless M&A transition over the next 18 months.

In all my business activities I’ve also used my languages and programming/software development expertise.
I am also now a Business Angel, investing in companies with international ambitions where I can provide mentoring and support from my practical experience, especially those headed up by women and minorities.

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