Seaweed salad with tuna
2 servings
30 minutes
Seaweed salad with tuna is a harmonious blend of flavors born from a love for simple yet nutritious ingredients. Seaweed adds a light iodine freshness to the dish, while tuna contributes richness and nourishment. Avocado makes the texture soft and creamy, and cherry tomatoes bring pleasant sweetness and juiciness. The dressing of olive oil, Dijon mustard, and lemon juice unites all components into a balanced and exquisite dish. This salad is perfect as a light lunch or healthy snack and can also serve as an excellent appetizer for dinner. It is easy to prepare and delights with both taste and health benefits, providing energy and freshness.
1
First, prepare the dressing: mix olive oil with mustard (preferably Dijon), lemon juice, salt, and pepper.
- Olive oil: 2 tablespoons
- Mustard: 1 teaspoon
- Lemon juice: 1 teaspoon
- Ground black pepper: to taste
- Salt: to taste
2
Cut the avocado into small cubes and the tomatoes in half.
- Avocado: 1 piece
- Red cherry tomatoes: 200 g
3
Drain the liquid from the tuna can and gently flake the meat with a fork.
- Canned tuna in brine: 1 jar
4
Place seaweed, fish, pieces of avocado, and tomatoes on a plate.
- Kelp (sea kale): 200 g
- Canned tuna in brine: 1 jar
- Avocado: 1 piece
- Red cherry tomatoes: 200 g
5
Lightly salt and pepper each layer and drizzle with dressing.
- Ground black pepper: to taste
- Salt: to taste
- Olive oil: 2 tablespoons
