Serves 4-6 Ingredients: 4 x 200 gm canned solid packed tuna (well drained) 2 avocados (peeled, thinly sliced) A handful of fresh or frozen pommegranate 4 spring onions (trimmed, sliced with green stems) 4 tbsp fresh dill (leaves only) 1 large green capsicum (roasted, cooled, deseeded, membrane removed, julienned) 1/4 cup roasted pine nuts Dressing: Juice of 6 lemons 2 tbsp Dijon mustard 2 tbsp sour cream 1 tbsp pommegranate molasses 1/4 cup extra virgin olive oil Salt + pepper Method: Flake tuna by hand. Place into a large, wide serving bowl. Add all remaining ingredients and gently mix together with tuna. In another small bowl, put all dressing ingredients and whisk vigorously together; to obtain a creamy emulsion. Season to taste. Pour over tuna mixture. Stir gently to mix. Adjust salt to taste. Allow to stand, refrigerated, covered, for at least a couple of hours; allowing flavours to incorporate. Serve with crusty or roasted bread.
