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Kohlrabi with fish-free tuna, avocado, green apple and lovage

The ingredients for this dish are for 10 people.This recipe is featured in the livestream 'Vegetables in the Spotlight | Unilever Food Solutions' from May 8, 2020.

Ingredients

400gThe Vegetarian Butcher NoTuna
200gHellmann's Vegan
0.5units.itemsLime
mixed herbs and cresses of your choice
Salt and pepper
(Indian cress leaves and flowers, celery leaf, hippo cress, ghoa cress, and afilla cress)
2units.itemsKohlrabi

3units.itemsLimes
8units.itemsGranny Smith
6gxanthan gum

4Sunflower oil
200gLovage

Salt and pepper
20gOlive oil
15gLime juice
500gAvocado

Preparation

  1. Peel the kohlrabi and cut it into 30 paper-thin slices using the slicer. (3mm thick, 7.5 cm diameter)
  2. Mix the vegetarian tuna with the vegan mayo and season with some salt, pepper, and lemon juice.
  3. Spread the vegetarian tuna on the kohlrabi slices and fold them in half.

  1. Juice the apples, celery, and cucumber in the slow juicer.
  2. Strain and add lime juice.
  3. Mix with the xanthan gum using an immersion blender.
  4. Add 2.25 dl of the celery juice to the recipe.

  1. Blanch the lovage in plenty of boiling water.
  2. Puree the drained lovage together with the sunflower oil at 50°C for 4 minutes in the thermoblender.
  3. Pass the oil through a fine sieve or superbag.
  4. Add 75 grams of the lovage oil to the recipe.

  1. Clean the avocados and cut them into eighths.
  2. Blanch the avocados in water with some salt and a splash of lemon juice or vinegar.
  3. Plunge the avocado into ice water and then drain well.
  4. Blend the avocado with the olive oil, lime juice, and season to taste.
  5. Add 125 grams of the avocado cream to the recipe.

  1. Divide the ravioli among the plates.
  2. Pipe dots of the avocado cream and top with the herbs.
  3. Mix the apple-celery jus with the lovage oil and season with salt and pepper.
  4. Pour the apple-lovage jus alongside.