This recipe was created by the talented Silvie fromLemongrass and Cardamom within the framework of an exclusive partnership. They will let you discover the fabulous sea preserves of InBox.ch, the online store offering the largest selection of canned fish. A superb choice of top-quality fish, from sustainable fishing and in total respect of Portuguese traditions. Each box is a taste journey... Rich in nutritional values !

These little fish are indeed good for you! They are particularly rich in coenzyme Q10, omega 3, vitamins B2, B3, B12 and D, as well as iron, zinc, copper, selenium... To learn more, check out the article "Everything to know about Canned Sardines"!

Ingredients

• 300 g of asparagus
• 2 finely sliced spring onions
• 150 g of edamame with the shell (shelled after cooking - net drained weight 80 g)
• 3 radishes finely sliced into rounds
• 1 can of tuna belly (net drained weight 90 g)
• 12 leaves of wild garlic
• Some borage flowers
• A small handful of pistachios
• 2-3 tablespoons ofwild garlic pesto(optional)

Vinaigrette

• The olive oil from the tuna belly can
• 1 teaspoon of mustard
• 2 tablespoons of freshly squeezed yellow lemon
• 3 tablespoons of extra virgin olive oil of excellent quality
• 1 tbsp of calamansi vinegar or a vinegar of your choice
• 2 pinches of Guérande salt
• Pepper

Preparation

Prepare the salad 

1.  Prepare the vegetables: wash all the vegetables, the rocket and the bear's garlic leaves.
2. In a small saucepan, bring about 3 dl of water to a boil and pBoil the edamame with the shells for 5 minutes, until the pods are tender. Drain them and then shell them.
3. Wash the asparagus and remove the hardest end. In a pan, add a few drops of olive oil and sauté 2/3 of the asparagus (about 200g) for 10-12 minutes (depending on the size), until they are tender and still a bit crunchy - set aside. Using a vegetable peeler, make slices with the rest of the raw asparagus.
4. In the same pan, add a few drops of olive oil and add the onions with 3 pinches of brown sugar and 1 pinch of salt. Let it cook for 5 minutes over medium heat - set aside.
5. Continuing, lightly brush each bear's garlic leaf with a little olive oil, using a pastry brush, and fry them in the same pan over high heat, until they become slightly crispy.
6. Carefully drain the rocket leaves and cut them in half using a large knife.
7. Drain the tuna belly and keep the oil, as long as it is quality olive oil.
8. In a salad bowl, first put the rocket, raw and cooked asparagus and mix well. Add the rest of the vegetables and finish by arranging the wild garlic leaves, pistachios and borage flowers.

Prepare the vinaigrette

1. In a bowl, add all the ingredients planned for the dressing and mix with a small whisk - set aside.
2. Drizzle the sauce on the salad at the moment of serving.

Beautiful tasting!

And to discover other recipes, don't hesitate to take a look at the Blog ofLemongrass and Cardamom.