salmon wrapped tuna salad


  • 2 tbsp goat yoghurt
  • 1 tbsp tomato paste
  • 1 tsp whole grain mustard
  • zest and juice of one lime
  • 2 cans tuna, drained and rinsed
  • 12 pieces, thinly sliced smoke salmon
  • sea salt
  • black pepper
  • fresh mint

ingredients for the salad

  • 2 large tomatoes, sliced
  • 2 kiwi, peeled and sliced
  • 1/4 cucumber, matchstick cut
  • 1 tbsp fresh mint, chopped
  • 1 1/2 tsp white wine vinegar
  • 3 tbsp olive oil
  • 1/2 tsp whole grain mustard


mix yoghurt, tomato paste and mustard in a bowl. add lime zest and juice. stir to incorporate. add tuna and black pepper to taste. mix well.

spoon tuna mixture onto smoked salmon slices. roll or fold into lovely parcels.

arrange tomato slices, kiwi slices and matchstick cucumber on plate.

in a jar combine chopped mint, white wine vinegar, olive oil and mustard. shake to mix thoroughly.

spoon dressing over tomato & kiwi slices.

arrange tuna & salmon parcels on top. garnish with fresh mint leaves and fresh ground pepper.

serve with live organic raw sundried tomato and chia crackers and vegetable garden crackers on the side.

serve with norcal margaritas:

  • half dozen ice cubes
  • 1 oz tequila
  • zest of one lime
  • juice of one lime
  • top up with soda or flavoured water