Wood Grilled Ocean Wise Albacore Tuna, Sprouted Lentil & Wild Ramp Fritter, Smoked Onion Puree, & Fresh Dill-Camelina Oil


In the early spring at River Café I enjoy starting to sprout legumes and pulses in our kitchen to get the feeling that the gardening season is near.

To sprout Lentils


  • 1 cup of dried green, lentils
  • 1 quart mason jar with the screw top
  • Fresh water


A small piece of mesh screen about 4” by 4”

Place the lentils in the mason jar. Cover the jars mouth with the screen then screw on the ring leaving the lid off and anchoring the mesh.

Place the jar under a stream of cool running water and rinse for a minute or two. Fill the jar with water and rest overnight as the dried seeds absorb water and rehydrate.

In the morning drain the jar thoroughly and rinse the lentils with lots of water once again, but this time drain thoroughly and rest the mason jar on its side.

Rinse and drain the lentils twice a day until the sprouts are about ½ inch long with small green leaves forming on the ends, about three to four days.

Remove the screen and replace the lid on the jar and store them in the fridge. They will keep for about a week.

Fritter Batter


  • 1 cup Highwood crossing organic flour
  • 1 cup Dashi* ( Japanese traditional stock of Kombu, soy & Bonito flakes)
  • ½ tsp salt
  • 1 tsp sugar
  • 1 tsp Baking Powder
  • 2 fresh farm eggs


Combine all ingredients whisking vigorously, set aside



  • 1 litre water
  • 40 grams Dulse (Newfoundland dried seaweed or kombu)
  • 2 tbsp soy sauce
  • 10 grams bonito flakes


Simmer for 1 hour all together at 140F, set aside and cool.

To make Fritter


  • 1 cup lentil sprouts
  • ¼ cup fritter batter
  • 4 wild ramps sliced thin
  • Small handful of bonito flakes
  • 1 tsp ginger, rasped on a microplane


Combine ingredients; reserve till ready to finish the dish.

Smoked Broxburn Onion Puree


  • 1 large onion peeled and smoked lightly ( 10-15min)
  • 1 litre fish stock
  • 2 bay leaves
  • 1 star anise
  • 1 tbsp chilled butter


Chop smoked onion chop into large wedges.

Combine onion and stock, simmer for 1 hr on very low heat until almost dry (au sec).

Remove star anise and bay.

Puree together in blender, keep warm. Reserve the butter till ready to serve.

Fresh Garden Dill- Camelina oil


  • ¼ cup fresh chopped dill
  • ¼ cup Camelina Oil


Combine and set aside.

Finishing Touches

Season Ocean wise Albacore tuna with Course sea salt, cracked black pepper and olive oil.

Let sit 20 min at room temp to take chill off and allow seasoning to enhance tuna. On a very hot grill; sear tuna on all sides for a total of 30-40 seconds.

Set aside to rest and warm through.

Spoon fritter mixture into hot pan on medium heat with 1 T sunflower oil, spreading batter out so it is only 1cm thick (should make 3-4 fritters)

Cooking until golden on one side, then flip to cook 2nd side.

Warm onion puree in small pot, whisk in 1 T cold butter and take sauce off heat.

Place a few spoonfuls of warm onion puree onto plate , Add a golden Sprouted lentil fritter, Slice warm tuna 1 cm thick , place on top of warm fritter. Drizzle a generous amount of Dill-Camelina oil over tuna and around fritter.

Note: Feel free to add some seasonal Fiddleheads, Maybe local Green Beans, or a quick sauté of fresh Fava sprouts as well.