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Parve
Easy
5 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Using fresh ingredients is key in this recipe. It’s also super convenient that it’s best made right before serving—no extra kitchen time on Erev Yom Tov for this one!
1 and 1/2 pounds fresh tuna, finely diced
1 and 1/2 pounds fresh salmon, finely diced
2 avocados, finely diced
1/2 teaspoon + 1/2 teaspoon + 1/2 teaspoon Gefen Salt, divided
1/2 lemon
3 tablespoons + 3 tablespoons Gefen Olive Oil, divided
1/2 cup fresh basil leaves
16.9 ounces oil, such as Gefen Cottonseed Oil
straining cloth
Set three bowls on your work surface. Add the tuna to the first bowl, the salmon to the second, and the avocados to the third.
Add 1/2 teaspoon salt, a squeeze of lemon juice, and three tablespoons olive oil to the tuna. Mix. Do the same with the salmon.
Add the remaining 1/2 teaspoon salt and a squeeze of lemon juice to the avocado, and mix.
Preheat oven to 300 degrees Fahrenheit and line a baking sheet with Gefen Parchment Paper. Spread the basil on the baking sheet and bake for 10 minutes.
Transfer to a blender, add the oil, and blend until the basil is chopped very finely and the oil turns green. Strain the oil through the cloth to remove bits of basil.
Use round molds to plate each part, and remove the molds from the plate once it’s done.
Photography and Styling by Yossi and Malky Levine
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