To our valued customer, In the interest of health and safety of our people and community we have decided to close our dine in until further notice.

We thank you for your continued support and loyalty to date. Look after yourselves and those around you stay safe

We cannot wait to see you all again.

Gilaneh Restaurant management

Sunflower (Mock) Tuna Salad Served in Persian Cucumber Cups

رستوران گیلانه سیدنی

Sunflower (Mock) Tuna Salad Served in Persian Cucumber Cups

Ingredients
Portion 1

2.5 c sunflower seeds
¼ c tahini
1 Tbsp white miso
1 garlic clove
5 Tbsp extra virgin olive oil
5 Tbsp lemon juice
¼ c filtered water
2 tsp kosher salt
1 tsp ground black pepper

Portion 2

2 tsp Dulse flakes*
2 stalks celery, minced
2 sprigs dill, finely chopped (or 2 tsp dry dill)
5 sprigs parsley, finely chopped

Portion 3

5 Persian cucumbers (or 2 English cucumbers)**

Instructions

Soak the sunflower seeds in water overnight or at least for four hours, then strain.
Using a high-powered blender or food processor, blend the first portion of ingredients until smooth, then transfer to a mixing bowl.
Mix the second portion of ingredients in by hand. Then cover the bowl and refrigerate while preparing cucumbers.
Wash cucumbers. Then, using a sharp knife, cut into 1-inch disks. Discard the ends.
Using a ½ tsp measuring spoon or melon baller, cut away most of the middle of each disk, making sure not to cut all the way through. Make a cup, not a hole.
When all the cucumbers are ready, remove sunflower tuna from the fridge and use a small spoon to fill each cucumber cup
Top with a single caper and parsley leaf for garnish

Content Categories

Related Posts