Did you know that oily fish such as tuna contain omega-3 fatty acids that may keep headaches at bay. Not to mention a whole host of other health benefits. Serve our healthy tuna ceviche on top of a baked potato with a side of dressed leafy greens for added magnesium which will assist in brain functioning.
SERVES 4 // COOKING TIME 100 mins
¼ cup olive oil
Salt and black pepper
400g tuna, chopped
4 cm ginger, peeled and grated
2 red chillies, seeded and chopped
2 cloves garlic, peeled and crushed
½ cup lime juice, plus wedges to serve
3 tbsp sherry or mirin
½ tbsp sesame oil
4 spring onions, sliced lengthways
4 radishes, sliced
Coriander, to garnish
1. Preheat oven to 180°C.
2. Coat the potatoes in oil and salt. Bake for 1½ hours, or until cooked through, turning every 20 minutes.
3. Mix the tuna, ginger, chillies and garlic in a bowl. In another bowl, mix the lime juice, mirin and sesame oil. Season. Pour over the tuna and let stand for 20 minutes.
4. Remove the potatoes from the oven, cut a cross into the top of each one and squeeze to open it up. Fill with tuna, and top with spring onion, radish and coriander. Serve with lime wedges.