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Салат с тунцом и дыней

p_O (5).jpg

Ингредиенты (4 порции)
 

Канталупа 200 г 
Тунец 240 г 
Корень имбиря 8 г 
Кинза (кориандр) листья 8 г 
Смесь салатных листьев 120 г 
Сок апельсиновый 100 мл 
Сок лимонный 40 мл 
Масло оливковое extra virgin 170 мл 
Соус соевый 40 мл 
Соль по вкусу 
Перец черный молотый по вкусу 

Способ приготовления (12 минут)  
1. Тунца посолить и поперчить, обжарить куском на столовой ложке оливкового масла по минуте с каждой стороны. 
2. Дыню нарезать мелкими кубиками, мелко нарубить корень имбиря и листья кинзы. Все смешать. 
3. Для соуса смешать апельсиновый и лимонный сок, 140 мл оливкового масла и соевый соус. 
4. Обжаренного тунца нарезать ломтиками, полить примерно столовой ложкой масла и немного в нем повозить. 
5. Разложить ломтики тунца по та­релкам. Полить соусом. Добавить кубики дыни. Завершить композицию салатной смесью (руккола, радиккьо, корн, фризе). Если хочется — посолить и поперчить.

 
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    [PREVIEW_TEXT] => Салат из тунца с дыней является одним из примеров традиционной летней испанской кухни. Это идеальное сочетание продуктов является вместе с тем более оригинальным рецептом знаменитой закуски хамон с дыней.
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p_O (5).jpg

Ингредиенты (4 порции)
 

Канталупа 200 г 
Тунец 240 г 
Корень имбиря 8 г 
Кинза (кориандр) листья 8 г 
Смесь салатных листьев 120 г 
Сок апельсиновый 100 мл 
Сок лимонный 40 мл 
Масло оливковое extra virgin 170 мл 
Соус соевый 40 мл 
Соль по вкусу 
Перец черный молотый по вкусу 

Способ приготовления (12 минут)  
1. Тунца посолить и поперчить, обжарить куском на столовой ложке оливкового масла по минуте с каждой стороны. 
2. Дыню нарезать мелкими кубиками, мелко нарубить корень имбиря и листья кинзы. Все смешать. 
3. Для соуса смешать апельсиновый и лимонный сок, 140 мл оливкового масла и соевый соус. 
4. Обжаренного тунца нарезать ломтиками, полить примерно столовой ложкой масла и немного в нем повозить. 
5. Разложить ломтики тунца по та­релкам. Полить соусом. Добавить кубики дыни. Завершить композицию салатной смесью (руккола, радиккьо, корн, фризе). Если хочется — посолить и поперчить.
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p_O (5).jpg

Ингредиенты (4 порции)
 

Канталупа 200 г 
Тунец 240 г 
Корень имбиря 8 г 
Кинза (кориандр) листья 8 г 
Смесь салатных листьев 120 г 
Сок апельсиновый 100 мл 
Сок лимонный 40 мл 
Масло оливковое extra virgin 170 мл 
Соус соевый 40 мл 
Соль по вкусу 
Перец черный молотый по вкусу 

Способ приготовления (12 минут)  
1. Тунца посолить и поперчить, обжарить куском на столовой ложке оливкового масла по минуте с каждой стороны. 
2. Дыню нарезать мелкими кубиками, мелко нарубить корень имбиря и листья кинзы. Все смешать. 
3. Для соуса смешать апельсиновый и лимонный сок, 140 мл оливкового масла и соевый соус. 
4. Обжаренного тунца нарезать ломтиками, полить примерно столовой ложкой масла и немного в нем повозить. 
5. Разложить ломтики тунца по та­релкам. Полить соусом. Добавить кубики дыни. Завершить композицию салатной смесью (руккола, радиккьо, корн, фризе). Если хочется — посолить и поперчить.
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