Virgin raspberry daiquiri with sumac tuna
( SERVES 6 )
6/3/2007
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Virgin raspberry daiquiri
(You can click on ingredients to see more related recipes)
| 4 oz | Raspberries, (pureed) |
| 2 oz | Pineapple juice |
| ½ oz | Lemon juice |
| ½ oz | Lemon juice |
| 1 tsp | Caster sugar |
| ½ oz | Raspberries, (syrup, use monin brand if available) |
| ½ cup | Ice, (crushed)) |
| 1 | Raspberries, (to garnish) |
Sumac tuna
| 600 g | Tuna |
| 2 tbsp | Olive oil |
| 1 tbsp | Sumac powder |
| 1 | Salt & freshly ground pepper |
Directions
- Blend all cocktail ingredients briefly, pour into glasses and garnish with fresh raspberries.
- Cut the tuna into small cubes and marinate with the oil, sumac, salt and pepper for an hour, then sear briefly in a hot pan, serve with skewers.
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