I am sharing this recipe for those who ask if they are full by eating salad :)

Hello, we are in the times when I prefer light meals in these days when the weather is getting hot due to the arrival of summer.

Of course, there are many recipes that I will share in this category.

 But today's page is reserved for artichokes..

Artichoke is a quality and cool vegetable :) As it is indispensable by some people (I am in this segment), some people do not prefer it at all and there are those who do not know its taste. This sounds interesting to me.

Tuna fish and artichoke salad offers a taste you have never experienced with its raw artichoke content. On the one hand, it is both a healthy and incredibly satisfying meal with its high protein and quality fat content.

 Anyway, back to the topic, without further ado, let's start to explain the unique recipe that will leave you with different tastes on your palate thanks to the raw artichokes it contains.

Salads are very practical to meet our vegetable needs, and they can turn into a meal on their own with the protein and fat-rich foods we add.

 It will be an excellent meal, especially for people on a ketogenic diet, because it contains very high quality fats and protein, thanks to tuna and artichokes. However, this salad, which contains a high amount of fat (tuna fish oil, olive oil, flaxseed oil, mayonnaise) and a serving of high calories, will not appeal to people on a low-calorie diet or low-fat diet.

With its vitamin and mineral values, it is one of the health-friendly vegetables that heralds the spring as if it has a special place in all recipes and olive oil dishes.

Before I forget: If you are one of those who consume artichokes not only for its taste, but also for health, do not waste the leaf parts. They may not have a place in this recipe, but you can use them raw or with olive oil to make salads.

Let me warn you from the beginning, do not be afraid of the long list of materials. Because as I always say, you can change the ingredients according to your taste or according to the materials in your cupboard.

For the salad:

¼ bunch arugula (chopped coarsely)

1 cup mediterranean greens (chopped coarsely)

1 handful of fresh mint

1 carrot (sliced ​​with peel)

4 cherry tomatoes (halved)

2 almond cucumbers (diced into small cubes)

For Artichoke and Salad Dressing:

1 artichoke (sliced ​​with peel)

3 tablespoons of olive oil

Juice of ½ lemon

½ teaspoon of salt

1 teaspoon flaxseed (ground)

1 handful of dill (chopped)

For Tuna Mortar:

160 grams of canned tuna (drained, preferably with olive oil)

1 tablespoon of mayonnaise (light)

1 teaspoon mustard

2 small pickled gherkins

½ capia pepper (roasted)

Juice and rind of ½ lemon (grated)

1 handful of dill

For Crispy Lavash:

1 small size lavash

1 tablespoon of olive oil

1 teaspoon ground red pepper

Tuna Artichoke Salad Recipe Preparation

Add olive oil, salt, flaxseed, lemon juice and finely chopped dill for salad dressing into a jar and start shaking. This process will allow the sauce ingredients to mix well and integrate their flavors.

Cut the artichokes into small pieces with a peeler. Pour the sauce we prepared in the jar over the artichokes, mix and set aside.

In another bowl, add the canned tuna that you poured excess oil from. After adding lemon juice, lemon zest, mayonnaise, mustard, pickles, roasted red capia pepper and finely chopped dill, mix all the ingredients.

Take the lavash on the counter and cut it into small triangles with a knife. Prepare a sauce by putting some olive oil and ground red pepper (if you don't have it, you can also use paprika) in another bowl and mixing it. Then, with the help of a brush, spread the sauce you prepared on the lavash. Immediately after, fry the lavash slices in a pan for about 3-4 minutes so that both sides change color.

Mix the arugula, carrot, fresh mint, Mediterranean greens, cherry tomatoes and cucumber that you have thoroughly washed, drained and chopped/grated and put on the serving plate where you will serve. Add the tuna fish mixture and artichokes that you have prepared in other containers on the base consisting of these vegetables. Add the lavash slices that you have fried and brought to the form of chips (you can also decorate by dipping them in the tuna mixture).