pan-fried apricot tuna salad bites recipe

• Prep Time: 15 mins
• Cook Time: 5 mins
• Yield: 4-5
• Category: Salad

INGREDIENTS

• 5 apricots, sliced in half and stones removed
• 2 cans (5 oz) tuna, flaked
• 2 Tablespoons thyme leaves, diced
• 2 Tablespoons olive oil (or mayo)
• Sea salt to taste
• Coconut oil to pan-fry the apricot halves in
• 5 blueberries, sliced in half

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INSTRUCTIONS

1. Place coconut oil into a frying pan and pan-fry the apricot halves cut-face down so they’re slightly browned. Alternatively, you can grill the apricot halves instead.
2. In a bowl, mix together the tuna, thyme leaves, olive oil, and sea salt to taste.
3. Use a spoon to pile mounds of the tuna mixture on top of the apricot halves.
4. Top each tuna apricot bite with half a blueberry.

Pan-Fried Sardines

Ingredients

• 2 limes
• 1 tbsp (15 ml) coconut or avocado oil
• 4 cloves garlic, minced
• 4 (3.75 [106 g]) cans of Brisling sardines in olive oil, drained
• ¼ cup (10 g) fresh cilantro leaves, chopped
• ¼ cup (10 g) fresh mint leaves, chopped
• 1 ½ tbsp. (14 g) salted capers
• 4 cups (100 g) arugula
• ½ oz (15 g) crushed pork rinds

Instructions

1. WARM: Zest and juice the limes, reserving both the zest and the juice for later. Heat the oil in a skillet over low-medium heat. Add the garlic and cook until softened and fragrant, about a minute. Pour in the lime juice and cook until it bubbles and reduces a little, about a minute. Add the drained sardines to the pan and stir them through the oil to coat. Cook until the sardines are warmed through, another 2-3 minutes.
2. TOSS: Remove the pan from the heat and add the lime zest, cilantro, mint and capers, tossing to combine. Divide the arugula between plates and top the leaves with the pan-fried sardines. Sprinkle the crushed pork rinds on top and serve immediately!