Preheat the oven to 350°F (175°C).
Cut the chayote into thin slices in the direction of the pit. Place the slices in a dripping pan. Drizzle over olive oil and season to taste.
Cook in the oven until the edges of the slices are golden. Remove from the oven and set aside.
Mix the horseradish with the sour cream. Set aside.
Lay the tuna slices flat on 4 plates. Sprinkle with the shallots. Drizzle over the oil, lime and lemon juices. Season with salt and freshly ground pepper.
Put 1 Tbsp. (15 mL) of the horseradish dressing and some chayote chips on each plate. Serve right away.
These dry wines and ciders have a nose of fruit and flower aromas while having a rich taste on the palate. They get a pleasant liveliness from their acidity.
Product categories: white wine, Champagne and sparkling wine, cider.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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