Wednesday,15 August, 2018
Current issue | Issue 1248, (28 May - 3 June 2015)
Wednesday,15 August, 2018
Issue 1248, (28 May - 3 June 2015)

Ahram Weekly

Tuna and avocado salad

Serves 4-6


4 x 200 gm canned solid packed tuna (well drained)
2 avocados (peeled, thinly sliced)
A handful of fresh or frozen pommegranate
4 spring onions (trimmed, sliced with green stems)
4 tbsp fresh dill (leaves only)
1 large green capsicum (roasted, cooled, deseeded, membrane removed, julienned)
1/4 cup roasted pine nuts
Juice of 6 lemons
2 tbsp Dijon mustard
2 tbsp sour cream
1 tbsp pommegranate molasses
1/4 cup extra virgin olive oil
Salt + pepper

Flake tuna by hand.  Place into a large, wide serving bowl.  Add all remaining ingredients and gently mix together with tuna.  In another small bowl, put all dressing ingredients and whisk vigorously together; to obtain a creamy emulsion.  Season to taste.  Pour over tuna mixture.  Stir gently to mix.  Adjust salt to taste.  Allow to stand, refrigerated, covered, for at least a couple of hours; allowing flavours to incorporate.  Serve with crusty or roasted bread.

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