This decadent Israeli recipe is the perfect combination of healthy and delicious. This light, tasty meal is a great option to wow your friends and family with its simplicity and beautiful arrangement.
- 8 tomatoes, blanched, peeled and chopped (not too small)
- 1 or 2 green chili peppers, chopped (about 2 Tbsp.)
- 1½ tsp. minced garlic (2 to 4 cloves, depending on the size)
- 12 radishes, quartered
- 2 cups cilantro leaves (2 to 3 bunches)
- 6 pickled lemons
- 1 Tbsp. honey
- Olive oil
- Lemon juice to taste
- 6 pieces (chunks or steaks) red tuna (200 gr. each)
- 1 bunch arugula leaves
- 4 eggs
- 4 slices of a large square sandwich loaf (or more if you use a smaller loaf)
To prepare the lemon paste: In a blender or food processor bowl, grind pickled lemons with 1 Tbsp. honey and a little olive oil until the dressing is a smooth, thick and paste.
To sear the tuna: Rub tuna with a little olive oil. Heat a dry heavy skillet and sear the tuna pieces very briefly on all sides. Slice the tuna thinly into bite-size pieces.
Boil water in a small pot and cook eggs 6 minutes. Let cool and peel.
To prepare the salad: In a large bowl, mix together tomatoes, garlic, cilantro, chili and radishes. Season salad with salt, a drizzle of olive oil and a few drops of lemon juice.
Arrange vegetables on serving plates. Divide the tuna among the plates and arrange the tuna slices on top of the vegetables.
Slice each egg into 4 or 6 wedges. The yolks should still be a little bit soft and runny. Divide the egg wedges among the plates.
Place a few drops of the pickled-lemon paste on each plate and top with a few drops of olive oil. Garnish with arugula.
To make the toasts: Remove the crust from the bread, cut each slice into squares and then into triangles. Spread a little of the lemon paste on each triangle and make sandwiches. Heat a little olive oil in a skillet and fry the toasts on both sides. Place 2 sandwiches on each plate.
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