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Spice-crusted tuna salad

Spice-crusted tuna salad — a community recipe on Potlikkr.

Ingredients

• 4.0 tbsp Raspberry Vinegar
• 2.0 tsp Sea Salt Flakes
• 1.0 tsp Dried Garlic Powder

Method (preview)

1. 1

   For the glazed chicory, heat the orange juice and zest in a saucepan over a medium heat until the volume of liquid has reduced to a sticky glaze. Add the raspberry vinegar and bring the mixture to the boil.

2. 2

   Add the red chicory leaves and cook, stirring well, for 2-3 minutes, or until wilted. Add the rapeseed oil, then season with salt and freshly ground black pepper. Remove from the heat and set aside to cool. (This will make more glazed chicory than you will need for this recipe. Any leftover chicory can be stored, covered in the oil, in a sterilised, airtight container and kept in the fridge for up to two weeks.)