Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.This is the ideal fish dish for blackouts, when the gas bottle has run out, or if it's really hot and you don't want any more heat in the kitchen.
This is the ideal fish dish for blackouts, when the gas bottle has run out, or if it's really hot and you don't want any more heat in the kitchen.
We've christened it Fushi - pronounced not like sushi but the same way New Zealanders pronounce fish - because the template for this recipe came from a wine-tasting junket to New Zealand.
1 garlic clove, halved
125ml fresh lemon juice
2 tablespoon olive oil
1 large ripe avocado, diced
400g very good quality, fresh (preferably sashimi-grade) boneless blue fin tuna, diced
4 tablespoon chopped basil
250g punnet of cherry tomatoes, halved
slices of toasted rye bread, to serve
sea salt and freshly ground black pepper
Rub a bowl with the halved garlic clove, then add the lemon juice, oil, avocado and tuna. Mix in the basil and tomatoes, then refrigerate for 10 minutes or so. During this time, the lemon juice will partially "cook" the fish. Serve on thin slices of toasted rye bread. Sprinkle generously with salt and pepper.
TIPS: Other fish can be used in place of blue fin, as long as it's very good quality, fresh, boneless and not too chewy. Salmon and snapper are good but, as with all partly raw fush dushes, freshness is critical. Otherwise it will taste, well, fishy.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments