KIN cold smoked tuna
KIN cold smoked tuna

KIN Cold Smoked Tuna with a Labneh Pistachio Crust.


Labneh to be evenly spread over the top of the Tuna, other ingredients to be mixed well in a bowl and spread over the top of the tuna to create a top crust. Serve with crusty bread or crackers.

*Labneh is simple yoghurt that has been gently salted, made slightly more acidic with a tiny squeeze of lemon – it is strained in a lined sieve for at least 24 hours to eliminate the whey and make a thicker more cheese like yoghurt. You can purchase pre-made or easily prepare at home.


  • 100g KIN Cold Smoked Tuna by Port Lincoln Smokehouse
  • 20-30g Labneh*
  • 10g Iranian Pistachio Slivered, roughly chopped
  • 8g Green Olives – finely chopped – need to ensure that they are not overly coated in oil or if in brine, well drained
  • 8g Continental Parsley, finely chopped
  • Zest of 1/3 lemon
  • Season with the tiniest amount of cracked white pepper

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