Long live the camelina! The roasted oil winner of the SIRHA Innovation Award 2023

Beetroot tuna tartare, camelina and wonton chips

Written by Chantal Van Winden


Posted on September 01 2023

Preparation: 18 minutes | Cooking time: 7 minutes | Servings: 2 servings



350 g (3/4 lb) bluefin tuna, cut into small cubes

1/4 red pepper, chopped

1/4 green pepper, chopped

2 green onions, chopped

2 tbsp. tbsp (30 ml) fresh parsley, chopped

2 tbsp. tablespoon (30 ml) roasted camelina seeds Signé camelina


1/4 cup (60 ml) light mayonnaise

1 C. tbsp (15 ml) beet juice

1 C. tablespoon (15 ml) roasted camelina oil Signé Caméline

1/2 lemon (zest & juice)

2 tbsp. teaspoon (10 ml) fresh ginger, grated

Sriracha, to taste

Wonton Chips

10 wonton wrappers, thawed and cut in 2 (triangle)

2 tbsp. teaspoon (10 ml) roasted camelina seeds Signé Caméline


  1. Preheat oven to 350°F (180°C).
  2. On a baking sheet lined with parchment paper, place the wonton wrappers. Spray with oil before sprinkling with a pinch of salt and camelina seeds. Bake for 7 to 8 minutes.
  3. For the sauce: put all the ingredients in a bowl. Season with salt and pepper and mix well.
  4. For the tartare: put all the ingredients in a bowl. Add the desired amount of sauce and mix well.
  5. Serve the tuna tartare with the wonton chips.


To make beet juice, it's super simple! Simply grate a beet and squeeze it between your fingers to release the juice. This dark red juice can add an incredible punch of color to many preparations, such as this delicious spicy beet and camelina mayonnaise!



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