Salad with roasted broccoli, rocket leaves and smoked tuna

Open the tins, and drain out the tuna oil. Prepare the dressing. Put the mustard, anchovy fillets, lemon juice, olive oil and tuna oil in the blender jar or container tall enough to submerge the hand blender and blend until all the ingredients are combined.

Preheat the oven to 200ºC. Wash the broccoli, dry well and cut off each of the florets where they meet the stalk. Put them in a baking pan, add 3 tablespoons of the dressing you’ve prepared and roast for about 20 minutes, stirring occasionally with a large spoon. When the broccoli florets are ready, remove from the oven and let them come to room temperature.

In a large bowl, put the roasted broccoli, rocket leaves, radishes, almonds, and fresh herbs. Add 3-4 tablespoons of the dressing you’ve prepared, mix and serve placing the tuna on top.