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Le D'Iberville Crossing

Le D'Iberville Crossing


1 portion

Ingredients

  • 3 ml (1/2 tsp.) ground coriander seeds
  • 3 ml (1/2 tsp.) ground cumin
  • 3 ml (1/2 tsp.) ground anise seeds
  • 5 ml (1 tsp.) ground peppercorns
  • 5 ml (1 tsp.) sea salt
  • 1 slab of sushi-quality tuna (about 100 g / 3 ½ oz)
  • 15 ml (1 tbsp.) olive oil
  • Chosen bread: tortilla
  • 15 ml (1 tbsp.) lemon grass mayonnaise, home-made
  • Some arugula leaves
  • 30 ml (2 tbsp.) beets, grated
  • 30 ml (2 tbsp.) daikon radish, grated
  • 60 g (2 oz) Le D’Iberville cheese, cut in 4 sticks

Topping

  • Lemon grass mayonnaise
  • 30 ml (2 tbsp.) mayonnaise, store-bought
  • 5 ml (1 tsp.) hoisin sauce
  • 5 ml (1 tsp.) toasted hazelnuts, chopped
  • 5 ml (1 tsp.) chives, finely chopped
  • 5 ml (1 tsp.) lemon grass, finely chopped
  • Salt and freshly ground pepper

Preparation

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  • In a small bowl, mix all the spices together and coat the tuna well with the spice mix.
  • In a skillet, heat olive oil over high heat and grill tuna 2 minutes on each side.
  • Cut the tuna into sticks.
  • Spread the lemon grass mayonnaise on the tortilla.
  • Layer with the arugula leaves, then with the tuna, beets, daikon radish and cheese. Roll up and cut in half.

Topping

  • In a bowl, mix all the ingredients together. Set aside in the refrigerator.

Suggestion

You can use these cheeses for this recipe

Accompaniments

Fruity and light

These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.

See wines