Camelina Crust Tuna Tataki

1 cup (250 ml) of daikon, cut into juliennes

1 cup (250 ml) of carrots, cut into juliennes

1 handful of fresh coriander, chopped

10 oz (300 g) of red tuna

4 tbsp. (60 ml) of plain camelina seeds Signé caméline

[Dressing]

1 tbsp. (15 m) of grated fresh ginger

1 lime (zest and juice)

Sriracha sauce, to taste

2 tbsp. (30 ml) of camelina honey Signé caméline

2 tbsp. (30 ml) of virgin camelina oil Signé caméline

1. Put all the dressing ingredients in a small mason jar and mix well. Reserve.
2. Put the camelina seeds on a plate. Season with salt and pepper. Coat the piece of Red tuna with the content of the plate.
3. In a frying pan over high heat, sear the tuna for 25 seconds on each side.
4. Slice the tuna piece into thin slices.
5. Mix the dressing with the vegetables to make an Asian salad.
6. Serve the tuna tataki with the salad and an extra drizzle of dressing.

Photo credit: Pose Créative

Recipe credit: Le Fit Cook