Gefermenteerde vis

You can use homemade kefir or whey as a starter. For a one-litre jar you need
3-4 fresh herrings or mackerel. Skin the fish and remove the bones, cut into
mouth size pieces. Put the pieces of the fish into the jar mixing with slightly
crushed peppercorns, a few slices of white onion (optional), coriander seeds,
bay leaves and dill seeds or dill herb. In a separate jug in ½ litre of water
dissolve 1 tablespoon of sea salt and 3-4 tablespoons of your homemade whey.
Pour this brine into the jar with the fish until the fish is completely covered;
if the fish is not covered just add more water. Close the jar tightly and leave
to ferment for 3-5 days at a room temperature, then store in the fridge. This
fish does not keep long, so consume in the next few days. Serve with avocado and
onions.

Another way to ferment fish: buy some fresh sardines (also works for herring and
mackerel), de-scale the fish, cut the heads off and clean the belly out. Put
into a suitable size glass jar or a stainless steel pan. Add 1-2 cups of whey,
1-2 tablespoons of salt (per 1 litre), a teaspoon of black pepper corns (freshly
crushed), 10 bay leaves and ½ a teaspoon of coriander seeds (freshly crushed).
Top up with water so the fish is completely covered with water, you may want to
float a small plate on top of the fish to keep it submerged in the brine. Cover
the pan or put the lead on the jar and let it ferment for 3-5 days at a room
temperature. When the fish is ready take the meat off the bones, cut into
bite-size pieces and serve with avocado, fresh dill and some chopped red onion.

Taken from www.gaps.me

Tonijn in koriander marinade met spinazie

Ingredients (serves 1):
1 tuna steak;
3 tbsp animal fat, coconut oil or clarified butter;
1 tsp ginger, minced;
2 cloves garlic, minced;
½ cup cilantro, finely chopped;
juice and zest of 1 lime;
½ avocado, sliced;
4 cups fresh spinach
Sea salt and freshly ground black pepper to taste;

Preparation:
This recipe requires the tuna to marinade for a few hours. It can always be a bit of a hassle if you were hoping to eat it right away, but I highly recommend the marinading time. Marinading any fish really helps to cover any “fishy” taste, making it a lot more enjoyable, especially if the taste of fish can sometime put you off . The marinating also really helps in keeping the fish moist and tender upon cooking. To prepare the marinade, combine your chosen fat or oil, ginger, garlic cilantro, lime zest and juice. Give it a good mix. Season to taste with salt and pepper. I opted for only a little sea salt, but you could really do without either. Give the tuna a good lather in the marinade and let it soak in it in the fridge for at least 2 hours.

Once you’ve allowed the fish to marinade long enough, remove it from the fridge and scrap off any of the excess marinade. Make sure you save the marinade for later. Fire up the grill to medium-high and allow the tuna to cook through on both sides for about 4 minutes per side. I say 4 minutes, but it really depends on the size of the steak and how cooked you like your fish. You can also alternatively cook it in a regular skillet at a medium-high heat if the grill is not an option for you right now.
While the tuna steak is grilling, cook your spinach in a large skillet with some additional cooking fat. It will only take a few minutes, just allow it to wilt completely and optionally season to taste with salt and pepper. Once it is cooked, remove from the skillet.

Using the same skillet, heat up the leftover marinade, the one used with the tuna, for a few minutes, just enough to heat it up and reduce it into more of a thick paste.
To serve, place the spinach on the bottom of the plate, topped with the tuna. Lay the sliced avocado atop the tuna and finish the dish off by adding the remaining cilantro marinade.

Zie: http://paleodietlifestyle.com/tuna-steak-avocado-cilantro-marinade/

Sushi

INGREDIENTS
▪ Sheets of nori seaweed
▪ 1/4 lb (or more) of favorite sliced meat or fish
▪ Avocado
▪ Thinly sliced cucumbers
▪ Thinly sliced carrots
▪ Any other veggies of choice

DIRECTIONS
Lay the nori shiny side down on a sushi mat. Place sliced meat on top of the nori. Spread avocado over meat in a thin layer or lay slices lengthwise about an inch from the bottom of the nori. Add a small pile of thinly sliced veggies at the bottom of the nori, too.

Fold the front edge of the nori over the toppings. After each fold, squeeze the roll to secure it tightly. Slice the roll into bite-sized pieces.

Alternatief:

http://www.theclothesmakethegirl.com/2010/07/24/riceless-soy-free-sushi-domo-arigato/