Tuna & Apricot Salad


  • 4 pieces of lettuce
  • 1 bunch purslane
  • 8-10 fresh apricots
  • 4-6 dried apricots
  • 4 fillet tuna
  • 1/4 baguette bread
  • 1-2 tablespoons apricot kernels + peeled raw almonds

For sauce

  • 3-4 tablespoons of extra virgin olive oil
  • 1 tablespoon pomegranate syrup
  • 1 tablespoon lemon juice
  • 1/2 soft unpeeled apricots
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


Wash lettuce and purslane, dry them and place them in a large salad bowl.

Cut the fresh apricots in half, remove the seeds and leave them in a bowl filled with hot water for 1-3 minutes.

For the croutons, slice the baguette bread thinly and toast it in a hot oven for about 10 minutes.

Peel the skins of the apricots that you have soaked in hot water. Slice it as desired along with all the other apricots and add it to the salad bowl.

Take all the ingredients required for the sauce in a bowl and whisk until you get a homogeneous appearance.

Finally, put the apricot kernels, almonds, tuna fillet and croutons into the bowl and serve with the sauce.

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