Ingredients
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2
-
1
-
5
-
4
-
1
-
1
-
1
-
-
-
-
-
-
-
-
Directions
Seaweed Tartare, I have found this recipe on a french vegetarian forum ( org) and i fell in love with it It’s amazing on rye bread, crackers, melba toast or on top of breaded tofu , This was the WORST Tuna tartare I ever try Prepared it as recipe Had one bite and thought it out my mouth and then trash the rest AWFULL , Oh my gosh! This is an amazingly delicious recipe I have made this 3 times already (first 2 batches went quickly so I increased the amounts for the 3rd one :P) The last batch I made used more wakame and capers than the previous versions — this made it even better as I really love the flavour of the seaweeds and the capers add a nice tang/saltiness For those who don’t like too much salt you might want to decrease the tamari to 1 tsp or even omit it altogether as this can be quite salty But I love salty things and besides, the flavours are very intense so you only need a little dab on whatever you are using it on 🙂 This is definitely a new favourite of mine It looks pretty too Kind of like fancy cavier or something lol I’m going to take this a potluck next week along with some rice crackers for serving I know it’ll be a hit! [Made & reviewed for one of my adoptees in this Spring’s PAC]
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Steps
|
1
Done
|
Mix All the Ingredients in a Medium Bowl. |
|
2
Done
|
Let Sit in the Fridge For at Least a Couple of Hours. |
|
3
Done
|
Serve Room Temperature to Avoid Solidification of the Olive Oil. |
