Salad with Tuna and Cherry Sauce
Tuna delivers protein and selenium, while cherries and lime deepen the flavor without a heavy creamy sauce. The salad comes out contrasting, lightly sweet-tart, and works well for a light but satisfying dinner.
Put the cherries (90 g), allulose (8 g), balsamic glaze (15 g), lime juice (10 g), rosemary (2 g), and chili (1 g) into a small pan. Simmer the sauce for 5-6 minutes until lightly thickened, then remove the rosemary and let the sauce cool to warm.
Toast the pine nuts (15 g) quickly in a dry pan. Pat the tuna (100 g) dry, season it with table salt (1 g) and black pepper (1 g), add half of the olive oil (15 g), and sear it for 1 minute per side so the center stays juicy.
Slice the soft cheese (80 g) and brown it in the same pan for 30-40 seconds per side. Tear the iceberg lettuce (60 g) by hand, dress it with the remaining olive oil (15 g), and spread it on the plate.
Arrange the tuna and cheese on top, spoon over the cherry sauce, and finish with the pine nuts. For a brighter contrast, let the sauce cool completely before serving the salad.
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