Preparation steps

1. Wash and dry the cauliflower and broccoli. Cut them into florets, cut the broccoli stem into 3 x 3 cm pieces. Put the cauliflower and broccoli in the food processor, pulse until you obtain a semolina.

2. Rinse the preserved lemon under cold water, remove the seeds and dice finely.

3. Wash, dry, strip and finely chop the coriander and parsley.

4. Mix all the ingredients, add pepper and sprinkle the tabbouleh with roughly drained tuna belly. Serve very cold.

Ingredients (4 people)

• 300 g cauliflower very fresh
• 300 g broccoli very fresh
• 1/2 to 1 lemon candied in salt depending on size
• 200 g of tuna belly in oil
• 1/2 bunch of coriander
• 1/2 bunch of parsley
• 10 cl of olive oil

Recipe Elle à Table