3 cups of water
1 tablespoon of finely chopped onion
1 tablespoon of vinegar
4 pounds of tuna
1 sprig of fresh dill
1 leaf of bay leaves
Salt to taste
Dressing
4 tablespoons of lemon juice
2 tablespoons of mayonnaise
3/4 cup of grated onion
1/4 teaspoon of red pepper flakes
1 small ripe avocado
Salt to taste
For garnish
12 sliced radishes
12 sprigs of fresh dill
3 cups of water
1 tablespoon of finely chopped onion
1 tablespoon of vinegar
4 pounds of tuna
1 sprig of fresh dill
1 leaf of bay leaves
Salt to taste
Dressing
4 tablespoons of lemon juice
2 tablespoons of mayonnaise
3/4 cup of grated onion
1/4 teaspoon of red pepper flakes
1 small ripe avocado
Salt to taste
For garnish
12 sliced radishes
12 sprigs of fresh dill
Mix together the water, onion, bay leaves, dill, vinegar, and salt
Bring to a boil in high heat
Reduce heat and simmer for 15 minutes
Add the tuna and cook for an additional 20 minutes
Remove the fish from the liquid
Reserve both separately
When the fish is warm, remove the skin and bones and cut it into two large fillets
Cover with the passed broth and refrigerate
Dressing
In a blender, puree well the avocado, onion, lemon juice, salt, red pepper flakes, and mayonnaise
Refrigerate
When the fish is thoroughly chilled, remove from the liquid
Break into medium-sized pieces
Distribute the washed and torn lettuce leaves and fish among six plates
Top with the dressing
Garnish with fresh dill and radish slices
Serve immediately.
