21 Jun Tuna with melon
Unusual combinations of tastes are typical for summer Spanish cuisine. For example, jamon is often eaten with melon or pineapple slices. This salad is a fish variation of a famous snack. And today we will prepare an original salad with you to surprise friends and family.
Tuna meat has a rich nutritional composition, including Omega-3, proteins, vitamins and minerals, everything a human needs in terms of nutrition. Olive oil of the first cold pressing perfectly complements it with oleic acid, Omega-3 and Omega-9 monounsaturated fatty acids in its composition. The melon contains a sufficient amount of vitamin C to increase immunity and prevent many diseases.
We take one medium melon, and also 400 gr. of tuna, Extra Virgin olive oil and lemon juice. If you have raw fish, then the fillet of tuna fry and cut into small pieces. You can also take Iberica canned tuna. Melon is purified from seeds and peel, tender pulp cut into small pieces. Fry them for a couple of minutes and sprinkle with pepper. For refueling mix a small amount of Extra Virgin olive oil and lemon juice 2:1, add salt. We spread the tuna and melon on a plate and fill it with sauce. Decorate the dish can be salad leaves, parsley, as well as the delicate goat cheese Ricotta or goat Buche de Chevre cheese in white noble mold.