This seaweed tartare (vegan + GF) is incredibly simple and quick to make and it adds an extra touch of freshness and iodine to all of your meals. Whether to serve as an aperitif on toast or to accompany fish or a salad, seaweed tartare can make something simple immediately more sophisticated. It really elevates any food! Beyond the taste, seaweed tartare is full of benefits for our health and I invite you to discover them a little further down.
I offer a simple seaweed tartar base recipe made from a mix of seaweeds and I give you options depending on your tastes and the use you want to make of it.
SEAWEED
Each type of seaweed (nori, wakame, kombu...) offers different nutritional values but in general seaweed is rich in antioxidants and micronutrients such as vitamin B12, calcium, iron, calcum and iodine.
Seaweed tartare (vegan + gF)
Ingredients
Basic recipe
10g of dried seaweed (use a mix of dried seaweeds such as lettuce, nori, wakame, dulse)
1/2 red onion, finely chopped
1/2 squeezed lemon
3 tbsp. olive oil or omega-3 oil
Options
2 tbsp. c. capers, chopped
2 tbsp. c. pickles, chopped
Instructions
In a bowl, mix the seaweed, lemon juice and oil to rehydrate the seaweed.
Add the chopped onion and the option of your choice. Mix then reserve in the fridge. You can keep the seaweed tartare for a few days in the refrigerator in a small jar.
Seaweed tartare is excellent on toasted bread, in a summer salad, on fish, in a plain omelette or to stuff mushrooms for a barbecue.
It's up to you to find the way you prefer to consume this delicious seaweed tartare!
