| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 25 minutes |
| Serves | 4 |
| Cuisine | Latin American |
| Diet | Healthy |
| Preparation | Easy |
Ingredients
Cooking Instructions
Download PDF1
Heat the coconut oil in a frying pan over a medium-high heat. Add the quinoa and cook for 5–7 minutes, stirring occasionally, until golden and crisp. Drain on kitchen paper and season with sea salt.
2
Meanwhile, blend the cucumber, onion, 1-2 roughly chopped jalapeños, coriander, ginger, lime juice and coconut sugar until smooth. Whisk in the coconut cream and season to taste with sea salt.
3
Spoon the coconut tiger’s milk into shallow bowls and arrange the sliced tuna over the top.
4
Finish with the crispy quinoa, 1 thinly sliced jalapeño and alfalfa sprouts. Serve immediately.
