Sea Tartare with Sardines, Seaweed, and Capers

Ingredients for 2 people

For the tartare:
1 can of sardines with seaweed and capers (LA PERLE DES DIEUX)
8 red cherry tomatoes
8 yellow cherry tomatoes
6 pitted green olives
1 mozzarella
1 spring onion
2 to 3 sprigs of fresh dill

For 1 jar of savory granola:
125g rolled oats
15g crushed cashews
15g crushed hazelnuts
15g sunflower seeds
10g sesame seeds
10g dried onions
8g flax seeds
20g olive oil
5g honey
1 egg white
A pinch of salt

To prepare the savory granola:
Mix all the dry ingredients (rolled oats, cashews, hazelnuts, sunflower seeds, sesame seeds, flax seeds, and salt) in one bowl and all the liquid ingredients (olive oil, honey, egg white) in another. Combine them well.

Spread the mixture on a non-stick baking sheet and bake in a preheated oven at 140°C (with a fan) for 40 minutes, stirring every 10 minutes. Allow it to cool completely before storing it in a jar.

To prepare the tartare:
Cut the tomatoes, olives, mozzarella, and spring onion into small cubes. Finely chop a few sprigs of dill. Remove the bones from the sardines and cut them into small pieces. Take the flavored oil with seaweed and capers from the sardines and mix it with 1 tablespoon of vinegar of your choice to make a vinaigrette.

Gently mix all the ingredients together and plate using a ring mold.

Sprinkle the tartare with savory granola to your liking, garnish with a few sprigs of dill, and enjoy!