Barley salad with tune fish and roasted almond dressing
- 150g barley (or other cereal at your choice)
- 100 g fresh tuna filet
- 10 cherry tomatoes
- skin and juice of half bergamot (or lime)
- 1 table spoon of Amandino organic roasted almond butter
- 3 table spoons of soybean sauce with low sodium content
- 200g green beans
- one clove of garlic
- extra virgin olive oil
Cut the tuna filet into small cubes, 1cm per side and put it in a bowl, add the juice of half bergamot (or lime) and with soybean sauce. Mix it and let it marinate, in the meanwhile prepare the other ingredients of the salad.
Clean and wash the green beans.
Wash the cherry tomatoes and cut it into wedges.
Put the barley in a small colander and rinse it until the water will be clean.
Boil the water in pan and add some salt. Use it for boiling the green beans for 15-20 minutes – pick it with a skimmer and after for barley for 20 minutes.
Drain the barley, add some olive oil and let it cool.
Put some olive oil and a clove of garlic in a frying pan and cook it until it becomes gold coloured, then take the garlic away and add the tune cubes with its sauce. Cook it for few minutes on a high flame, until the sauce dries a bit.
In the meanwhile, put the roasted almond butter and some bergamot or lime juice in a separate bowl. Add a pinch of salt and mix it well.
Add the tuna to the boiled barley, then add the slices of tomatoes and season your salad with roasted almond dressing. Mix well all ingredients.
Serve it together with some green beans seasoned with olive oil and a pinch of salt of necessary.