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Tuna tartare with Basmati rice and mixed Sunny HeRBs

A fancy starter or a light appetizing single course: tuna tartare with Basmati rice and mixed Sunny HeRBs.
The right recipe for raw fish lovers, this dish is extremely fragrant thanks to fresh herbs: basil, parsley and lemon verbena.
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Prep Time 10 mins
Cook Time 10 mins
Cuisine Italian
Servings 4

Ingredients
  

  • 250g Basmati rice
  • 2 ripe tomatoes
  • 2 celery sticks
  • 4 radishes
  • Pickled soybean sprouts
  • 300g sushi-grade tuna
  • Poppy seeds
  • 1 lemon juice
  • Sunny HeRBs basil
  • Sunny HeRBs parsley
  • Sunny HeRBs lemon verbena
  • Extra virgin olive oil, salt and pepper to taste
  • Soy sauce and chilli pepper (if you like)

Instructions
 

  • Cook Basmati rice in abundant salty water, following the directions on the package. Drain the rice and allow it to cool down.
  • Prepare the ingredients keeping them separate until ready to compose the dish.
  • Cut the tuna steak into cubes for the tartare. Season the tuna cubes with extra virgin olive oil, salt, pepper and poppy seeds.
  • Wash and pat dry the celery sticks. Remove the strings, chop the celery into cubes.
  • Drain well soybean sprouts.
  • If you like it, clean and chop chilli pepper.
  • Wash and pat dry the mixed Sunny HeRBs: basil, parsley and lemon verbena.
  • Add the mixed Sunny HeRBs to the rice and season with extra virgin olive oil, salt, pepper and lemon juice. Let the rice salad rest in the fridge.
  • When you are ready to serve pour the rice in individual bowls or dishes.
  • Layer the other ingredients on top of the rice end garnish the dish with fresh herbs.
  • If you like it, pour soy sauce on the tuna tartare with Basmati rice.