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| Photo: Lina Bou |
2 servings
2 handful fresh spinach
2 garlic
olive oil for cooking
1 handful grean beans
180 gram tuna, wild caught
1 avocado
olives
Dry roasted sunflower seeds and almonds
Lemon juice
Sauté the spinach in oilve oil with the fresh pressed garlic and some salt and pepper.
Cut the ends of the grean beans and boil on low temperature for 5-7 minutes, rinse.
Roast the sunflower seeds and almonds in a dry pan until they have a nice golden brown colour.
Serve on a plate together with the tuna, sliced avocado, olives and some fresh pomegranate.
Add fresh squeezed lemon juice.
Lina
