• MSC approved tuna (cut of around 1-1,5 centimetres in thickness). I use a cut of around 200 grams for one steak
  • 4 tablespoons of organic sesame seeds (either white, black or a mix of both)
  • 2 tablespoons grass-fed organic butter
  • Organic olive oil
  • Lime, salt and pepper to taste

How to

Start by mixing salt, pepper and sesame seeds on a plate, on which you then gently rub the tuna steak (remember to do it on both sides). Now, you will need an extremely hot pan, so turn up that heat on the cooktop to its full capacity. While the pan is heating up, place the butter and olive oil in the pan and wait for the butter to melt. When the pan is ready, you place the tuna steak in the butter-olive oil combo, and keep it here for 1-2 minutes (tops), depending on the thickness of the steak. Squeeze a bit of lime juice over it before serving - Your tuna steak is now perfect! 


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Almond cookies

  • 120g organic almond flour
  • 75 organic grass-fed butter or coconut oil
  • 1 large free-range egg
  • A squeeze of organic lemon juice
  • 1 teaspoon organic vanilla

Raspberry-chia coulis

  • 300g organic raspberries (either frozen or fresh)
  • 4 tablespoons of organic chia seeds
  • 2 tablespoons of organic coconut syrup, coconut sugar or other sugar replacement
  • 2 tablespoons of water

How to:

Start by washing your hands thoroughly because you will be using them in just a second. Hygiene is a key to good cooking!

Now, mix the almond flour and the butter in a large bowl by using your hands until it has a consistent texture. A good idea is to take the butter out of the fridge a couple of hours or two before using it to warm it up to room temperature. Otherwise it may take some time for the butter to "smoothen" up, so be patient. When the dough has the right texture you add the rest of the ingredients and, once again, use your hands to knead it until everything is finely mixed. Cover the bowl with a clean dishtowel and keep it in the fridge for an hour.

In the meantime, move onto making the raspberry coulis. In a pot you combine the raspberries, your chosen sweetener and water, and heat it until the water inthe bottom is boiling. As soon as you see it boiling you turn down the heat to medium and let it simmer for 30-45 minutes (approximately) while stirring in it every once in a while. In the end it needs to be relatively thick in order not to run too much on the cookies. When the coulis has cooled a bit you mix in the chia seeds.

Now, place the dough in 3-5 mm thick cookies with a diameter of 4-5 cm on a baking tray, and bake it in a preheated oven at 160 degrees Celsius in 10-15 minutes, or until they’re brown. You would rather want them to be slightly darker than expected, because this will keep them from falling apart. Let them cool before placing the raspberry coulis on top of them. Decorate with nuts, freeze dried raspberries or chocolate before serving. Bon appetite!

Tip: Instead of making them round you can cut them out as squares. This way it is easier to avoid wasting any of hat precious dough!