DOLMADAKIA WITH QUINOA PURSLANE AND TUNA

RECIPES/VEGETABLES

DOLMADAKIA WITH QUINOA PURSLANE AND TUNA

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Recipe-Ingrediants

Indulge in the Greek flavors with these delightful dolmadakia filled with quinoa, purslane, and Alonnisos or Kavala tuna. This unique variation of the classic recipe combines the ingredients in a harmonious way and will surprise you with its flavors. With the freshness of purslane, the richness of tuna, and the lightness of quinoa, these dolmadakia offer a wonderful combination of tastes that will tantalize your palate. The aromatic herbs and fresh lemon add a refreshing touch, while the vegetable broth enhances the overall aromatic profile. So, let's embark on this culinary journey and discover how to create these delicious dolmadakia with quinoa, purslane, and tuna.

Ingredients:

60 large purslane leaves
2 cans of Alonnisos or Kavala yellowfin tuna
2 cups of quinoa
2 cloves of garlic, mashed
2 grated carrots
2-3 fresh finely chopped onions
2 dried finely chopped onions
½ bunch of finely chopped purslane
½ lemon
Vegetable broth
Olive oil
Salt and pepper

Directions

In a pot, blanch the purslane leaves (for about half a minute since they are tender) and spread them on a platter. In a saucepan, saute the chopped onions, then add the grated carrots, quinoa, and finally the tuna with its liquid. If needed, add some vegetable broth. Remove the stems from the purslane leaves (the tough part) using a knife and place them at the bottom of the pot. Using a spoon, fill the purslane leaves and roll them carefully, similar to dolmadakia or cabbage rolls. Place a weight on top, fill with vegetable broth, a squeeze of lemon juice, and olive oil until the dolmadakia are covered. Simmer for about half an hour.

Enjoy these dolmadakia warm or cold, either on their own or accompanied by a yogurt sauce. Bon appetit!