Heat <quantity>2<unit>cups</unit></quantity> of salt in a hot skillet over high heat until you can feel the heat when you bring your hand closer

Add <quantity>½<unit>cup</unit></quantity> of black rice and shake continuously. Toss the salt until the rice is puffed. Remove from the heat and pass through a strainer to separate the salt

The puffed black rice is ready

Roughly chop <quantity>½<unit>thumb</unit></quantity> of ginger

Roughly chop <quantity>1</quantity> large garlic clove

Remove the seeds and roughly chop <quantity>1</quantity> red chili

Pick the leaves from <quantity>½<unit>bunch</unit></quantity> of coriander and <quantity>¼<unit>bunch</unit></quantity> of mint

Transfer the herbs, garlic, ginger and chili to a blender

Add <quantity>1½<unit>tbsp</unit></quantity> of cream cheese

Add <quantity>2<unit>tbsp</unit></quantity> of extra virgin olive oil and <quantity>1½<unit>tbsp</unit></quantity> of white wine vinegar

Add the juice of <quantity>1</quantity> lime

Add salt to taste

Blend on maximum speed until smooth. The mint chutney is ready

Small dice <quantity>½</quantity> red onion

Small dice <quantity>¼</quantity> of a cucumber

Small dice <quantity>¼</quantity> of green apple

Small dice <quantity>½</quantity> avocado

Mince <quantity>½<unit>bunch</unit></quantity> of coriander

Transfer the cutted ingredients to a bowl

Season with salt and black pepper to taste

Add extra virgin olive oil to taste

Add <quantity>2<unit>tbsp</unit></quantity> of Mint Chutney and mix

Add the juice of <quantity>½</quantity> lemon and mix

Add <quantity>2<unit>tsp</unit></quantity> of the Puffed Black Rice and mix

Thinly slice <quantity>120<unit>g</unit></quantity> of tuna

Plate a generous portion of the salad and sprinkle with Puffed Black Rice

Add more Mint Chutney to taste

Cover the sides of the salad with the tuna slices

Add flaky salt and extra virgin olive oil to taste

Garnish with coriander leaves to taste. The tuna and avocado salad with mint chutney is ready

Enjoy! It’s amazing!