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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!
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