Tuna and roasted eggplant salad with mustard vinaigrette, a traditional dish from Izabal that is very delicious and easy to prepare. Commonly served with toasted bread, this delicious recipe is typical of the Izabal department in Guatemala.
The tuna and roasted eggplant salad with mustard vinaigrette is a traditional dish from the Izabal department in Guatemala, known for its fresh and delicious flavor.
Easy to prepare, this recipe is commonly served with toasted bread, creating a perfect combination that reflects the culinary essence of the region.
Tuna and Eggplant Salad
Ingredients
2 Radishes
2 Lemons
Cilantro
1 Eggplant
500 grams of Tuna
5 tablespoons of Olive oil
10 tablespoons of White vinegar
1 Garlic clove
1 Onion
1 tablespoon of Mustard
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : The eggplant is cut into small pieces and allowed to rest with salt for 15 minutes.
Step 2 : Then, it is cleaned and roasted in a pan until cooked.
Step 3 : Once roasted, it is diced and mixed with lemon, cilantro, and pepper, also adding the drained tuna.
Step 4 : To prepare the vinaigrette, mix the onion, garlic, vinegar, olive oil, salt, and pepper, and let it rest in the refrigerator for the flavors to blend.
Step 5 : Then, marinate the eggplant with the prepared vinaigrette and garnish with radish slices. And it's ready to enjoy with family! What a delight!
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