- 200 g tuna
- 2 tablespoons ground pistachios
- 1 tablespoon breadcrumbs
- ½ spoons of Hannah biz hemp flour
- salt flower
- olive oil
- watercress flowers
Cut the tuna into smaller pieces and roll it in a mixture of pistachios, breadcrumbs, hemp flour and salt flower. Heat up a frying pan, add olive oil and tuna medallions. Bake over medium heat until the tuna wrap is golden brown. Serve on a plate, garnish with watercress flowers and drizzle with olive oil.
Serve with a bowl of lamb’s lettuce.