Chicory with tomato and tuna sauce

Name: Chicory with tomato and tuna sauce
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 medium onion; 4 TSP butter/margarine; 1 can(s) (425 ml) Tomatoes; 7-10 Tbsp salt, white pepper; 1 tin(s) (200 g) Tuna filet pieces in their own juice; 1 (approx. 200 g) Apples; 3 TSP Lemon juice; 4 (approx. 500 g) Chicory; 1/2 bunch Chives; 1 TABLESPOON Capers (glass); 7-10 Tbsp Apple slices and parsley

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 medium onion
4 TSP butter/margarine
1 can(s) (425 ml) Tomatoes
7-10 Tbsp salt, white pepper
1 tin(s) (200 g) Tuna filet pieces in their own juice
1 (approx. 200 g) Apples
3 TSP Lemon juice
4 (approx. 500 g) Chicory
1/2 bunch Chives
1 TABLESPOON Capers (glass)
7-10 Tbsp Apple slices and parsley

Directions

1
Peel and finely chop the onion. Heat 1 tsp. fat. Sauté onion in it. Deglaze with tomatoes and chop a little in the pot. Bring to the boil and simmer for 5-8 minutes. Season the sauce with salt and pepper
2
Drain the tuna and tear with a fork. Wash the apple, quarter and core it. Cut into fine cubes and immediately sprinkle with 2 tsp. lemon juice
3
Wash and clean the chicory and cut in half lengthwise. If necessary, cut out the stalk in a wedge shape. Heat 3 tsp. fat. Fry chicory for 1-2 minutes on each side. Season with salt and 1 tsp. lemon juice
4
Wash the chives and cut into small rolls. Add to the sauce with tuna, apple and possibly capers. Arrange chicory and sauce. Garnish with apple and parsley if desired. White bread goes well with it