This salad of lettuce hearts stuffed with sautéed tuna fillet is the ideal choice for this Lent. They are accompanied with an exquisite olive vinaigrette and toasted sesame seeds. Irresistible!
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Ingredients4 portions
Preparation
Season the tuna on both sides and seal in a hot pan over high heat with soy oil, 2 minutes per side. Cut into thin slabs and reserve.
For the vinaigrette, liquefy the vinegar with the garlic, the capers, the parsley, the olives and the pepper. Still liquefying, it incorporates the olive oil in the form of thread.
In a bowl, combine avocado with tomato, mango, purple onion and palm hearts. Add a little of the vinaigrette, rectify seasoning.
Serve the hearts of lettuce, place some tuna slabs and add the avocado salad on top. Garnish with toasted sesame seed, served with more vinaigrette.
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