Warm Tuna Salad
Salads • European
Description
This dish is rich in protein, iron, vitamin B9, and saturated fatty acids, while fresh chervil leaves add an exquisite spicy note with hints of anise and tarragon.
Ingredients
- Pompano fillet 15 oz
- Onion 1 head
- Garlic 1 clove
- Vegetable Oil 1 tablespoon
- Tomatoes 2 pieces
- Spanish onions 1 head
- Courgette ½ piece
- French salad dressing 5 tablespoons
- Chervil 3 sprigs
- Chinese green beans 5 oz
Step-by-Step Guide
Step 1
Remove the skin from the fish and cut it into large pieces. Place the fish on a steaming tray, add finely chopped garlic, onion sliced into thin rings, and green bean pods. Steam for 12-15 minutes.
Step 2
Slice the fresh cucumbers into half-moon pieces, the red onion into rings, and the tomatoes into wedges. Transfer the vegetables to a large salad bowl.
Step 3
Allow the cooked fish to cool slightly, then cut each piece into smaller slices. Combine with the onion and beans in the salad bowl. Dress with the dressing and gently toss with salad spoons. Garnish with chervil leaves.
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