Summer Recipes With Sirena Tuna

6 cups sushi rice 

2 1/2 tbsp Sushi vinegar 

Kewpie mayo 

2 Nori sheets 

425gm Sirena tuna in oil 

1 Carrot (julienned or grated) 

1 Cucumber (thinly sliced) 

1. Cook your sushi rice in your preferred method (rice cooker or stovetop).

2. Season with sushi vinegar (1 tablespoon of sushi vinegar per cup of uncooked sushi rice).

3. Transfer cooked sushi rice to a wide, flat-bottomed pan or dish and allow to cool completely. 

4. Drain Sirena tuna in a small bowl and top with Kewpie mayo and combine. Take up a sheet of nori (remember to slice or break it in half first) and place it in your hand or on a plate, then top with a scoop of rice in the top left corner in a rough, triangular shape.

5. Layer up with your chosen fillings such as the tuna/kewpie blend, carrot and cucumber, then fold up the bottom left corner and roll into a cone shape. 

Serve with an ice cold CAPI Ginger Beer and enjoy!

425gm can of Sirena in oil 

⅔ cup aioli 

2 tsp finely grated lemon rind 

⅓ cup sour cream 

2 tablespoons lemon juice 

Salt & cracked pepper to taste 

1 tablespoon olive oil 

2 tablespoons baby capers 

Lemon zest, crispy fried basil leaves, rocket, chilli flakes & sliced baguette to serve.

1. Place the tuna, aioli, lemon rind, sour cream, juice, salt and pepper in a small food processor and process until smooth. 

2. Heat the oil in a small frying pan over high heat. Add the capers and cook for 30 seconds or until crisp.
4. Remove with a slotted spoon and drain. 

3. Top the dip with the capers, lemon zest, crispy fried basil leaves and chilli flakes. 

4. Serve with baguette.

Serve with an ice cold Lemon & Basil Soda and enjoy!

One jar Sirena Premium Fillets
Two medium red beets, tops trimmed
Two medium golden beets, tops trimmed
Three blood oranges
One medium navel orange
1 tablespoon fresh lemon juice
1 tablespoons fresh lime juice
1/2 small fennel bulb, very thinly sliced crosswise on a mandoline
1/4 red onion, very thinly sliced on a mandoline (about 1/3 cup)
Good-quality extra-virgin olive oil (for drizzling)
Pink sea salt and freshly ground black pepper
1/4 cup loosely packed fresh coriander 

Method:
1. Preheat oven to 400°. Wash beets, leaving some water on skins. Wrap individually in foil; place on a rimmed baking sheet and roast until beets are tender when pierced with a knife, about 1 hour. Let cool.
2. Meanwhile, using a sharp knife, cut all peel and white pith from all oranges; discard. Working over a medium bowl, cut between membranes of 2 blood oranges to release segments into bowl; squeeze juice from membranes into bowl and discard membranes.
3. Slice remaining blood orange and navel orange crosswise into thin rounds. Place sliced oranges in bowl with the segments.
4. Add lemon juice and lime juice.
5. Peel cooled beets. Slice 2 beets crosswise into thin rounds. Cut remaining 2 beets into wedges. Strain citrus juices; reserve.
6. Layer beets and oranges on plates, dividing evenly. Arrange fennel, onion and Sirena tuna fillets over beets.
7. Spoon reserved citrus juices over, then drizzle salad generously with oil. Season to taste with coarse sea salt and pepper. Let salad stand for 5 minutes to allow flavours to meld.
8. Garnish salad with coriander leaves.

Serve with an ice cold Blood Orange Soda and enjoy!

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