1 kg of fresh tuna
2 onions
lemon juice
3 cups of water
1 bay leaf
1 teaspoon of ground thyme
salt to taste
For the salad:
1 can of drained peas
4 cooked and diced carrots
1/2 cup of finely chopped red bell pepper
1 ramekin of natural yogurt
1 tablespoon of tomato extract
1 kg of fresh tuna
2 onions
lemon juice
3 cups of water
1 bay leaf
1 teaspoon of ground thyme
salt to taste
For the salad:
1 can of drained peas
4 cooked and diced carrots
1/2 cup of finely chopped red bell pepper
1 ramekin of natural yogurt
1 tablespoon of tomato extract
Cut the tuna into slices
Slice the onions thinly
Combine lemon juice, onion, water, salt, bay leaf, thyme in a large saucepan
Bring to a boil, then remove from heat
Add the tuna
Cover and let it rest for 10 minutes
Remove the cover and let it cool
For the salad: mix peas, carrots, and red bell pepper
Season with salt and thyme to taste
Mix yogurt with tomato extract and add to the salad
Drain excess liquid from the tuna and arrange with the salad on a platter
Serves 8-10 people.
