1 1/4 kg of fresh tuna
juice from 10 lemons
2 medium tomatoes, peeled and cubed
2 chopped onions
2 crushed garlic cloves
2 red bell peppers, seeded and cubed
1 large cucumber, peeled and cubed
2 tablespoons of sweet pickle relish
1/2 cup of finely chopped salsa
3 hard-boiled eggs
To make the vinaigrette
1/2 cup of olive oil
3 tablespoons of vinegar
1/2 teaspoon of mustard
salt and black pepper
1 1/4 kg of fresh tuna
juice from 10 lemons
2 medium tomatoes, peeled and cubed
2 chopped onions
2 crushed garlic cloves
2 red bell peppers, seeded and cubed
1 large cucumber, peeled and cubed
2 tablespoons of sweet pickle relish
1/2 cup of finely chopped salsa
3 hard-boiled eggs
To make the vinaigrette
1/2 cup of olive oil
3 tablespoons of vinegar
1/2 teaspoon of mustard
salt and black pepper
Clean the fish and cut it into cubes
Place in a bowl and cover with a strong water solution with salt
Add the juice from 10 lemons
Refrigerate for 2 hours, stirring occasionally
Combine the tomato, garlic, onions, bell peppers, and cucumber in a bowl
Cover and refrigerate
Prepare the vinaigrette: mix 2 tablespoons of olive oil with vinegar, mustard, and seasonings until smooth
Add the remaining olive oil while whisking well
When the fish is almost cooked by the lemon juice, drain the liquid, add the chilled vegetable mixture, chopped salsa, and sweet pickles
Mix well and add the vinaigrette
Serve in bowls over lettuce leaves as an appetizer
Serves 6 to 8.
