Ventresca Tuna Salad

Preparation

Peel the head of the celery root and cut first into very thin sheets and then into very thin julienne strips, like toothpicks. Sprinkle with a few drops of lime and cover with film until use (so they don’t oxidise and darken).

Wash half a green apple and remove the pips before cutting into very thin slices. Reserve, sprinkling with a few