Salade de thon et d'abricot
- 4 lettuce
- 1 bunch of purslane
- 8-10 fresh apricots
- 4-6 dried apricots
- 4-6 sun dried apricots
- 4 tons of fillets
- 1/4 baguette of bread
- 1-2 tablespoons of apricot kernels + peeled raw almonds
For sauce
- 3-4 tablespoons of extra virgin olive oil
- 1 tablespoon of pomegranate molasses
- 1 tablespoon of lemon juice
- 1/2 peeled soft apricot
- 1/2 teaspoon of salt
- 1/2 teaspoon freshly ground black pepper
Wash the lettuce and purslane and put them in a large salad bowl after drying.
Cut the fresh apricots in half, remove the seeds and leave them in a bowl of hot water for 1-3 minutes.
For croutons, thinly slice the baguette and toast it in a hot oven for 10 minutes.
Peel the skins of the apricots you have kept in hot water. Slice as desired along with all the other apricots and add to the salad bowl.
Take all the ingredients for the sauce in a bowl and whisk until you get a homogeneous appearance.
Finally, take the apricot kernels, almonds, tuna fillet and croutons into the bowl and serve with the sauce.
Comments
Post a Comment