Beet/Camelina Tuna Tartar & Wonton Chips

[ Tartar ]

3/4 lb (350 g) of red tuna, cut in small dices

1/4 red bell pepper, chopped

1/4 green bell pepper, chopped

2 green onions, sliced

2 tbsp. (30 ml) of fresh parsley, minced

2 tbsp. (30 ml) of roasted camelina seeds Signé caméline

[ Sauce ]

1/4 cup (60 ml) of light mayonnaise

1 tbsp. (15 ml) of beet juice

1 tbsp. (15 ml) of roasted camelina oil Signé caméline

1/2 lemon (zest & juice)

2 tsp. (10 ml) of fresh ginger, grated

Sriracha, to taste

[ Wonton Chips]

10 wonton wrappers, thawed and cut in 2 triangles

2 tsp. (10 ml) of roasted camelina seeds Signé caméline

1. Preheat oven to 350 °F (180 °C).
2. Put the wonton wrappers on a baking dish lined with parchment paper.
3. Brush the wrappers with oil, then season with salt, pepper and add the camelina seeds. Bake in the oven for 7-8 minutes.
4. For the sauce: combine all ingredients in a bowl. Season with salt and pepper and mix well.
5. For the tartar: combine all ingredients in a bowl. Pour the desired amount of sauce and mix well.
6. Serve the tuna tartar with the baked wonton chips.

Tip:

It is super easy to make beet juice! Simply grate one beet and press inbetween fingers to extract the juice. This colorful juice adds a wonderful punch of color to many preperations, such as this delicious beet/camelina spicy mayonnaise  (ideal for Mother’s Day!).