Tuna Kimchi

tuna recipe 1.jpg

Ingredients

Nori or seeweed crackers

Meadow Marrow Lemon & Herb Bone Broth

Lewis & Son Kimchi

Canned Tuna


KIMCHI.jpg

METHOD

Simply take your favourite nori or seaweed crackers to use as a base.
Mix drained tuna with Meadow and Marrow Lemon and Herb Bone broth concentrate to taste, about 2 spoonfulls per 200 grams of canned, fresh grilled or cooked tuna. Top with Lewis & Son Kimchi. Serve and enjoy!


IMG_0210.jpg

Recipe by Leah Williamson- She is a certified Functional Nutritional Therapy Practitioner (NTP) Associate Instructor Brisbane Nutritional Therapy Association (NTA), Founder of the Brisbane Paleo Group and runs events with Low Carb Down Under. Leah is the host of the Low Carb Conversations Podcast and has a Functional Nutritional practice in Brisbane - www.nourishingconversations.com