Serves 4 - 6
Ingredients:
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
Dressing:
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
Method:
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.
* A version of this article appears in print in the 30 May, 2024 edition of Al-Ahram Weekly
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