Tomato sauce with chicory

Name: Tomato sauce with chicory
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1 Onion; 4 TSP Butter or margarine; 1 Bag of tomato sauce "Napoli; 1 can(s) (215 ml; separation weight: 185 g) Tuna fish natural; 1 sour apple; 1/2 bunch Chives; 1 TABLESPOON Capers; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 pistons Chicory; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Apple slices and parsley

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 2

1 Onion
4 TSP Butter or margarine
1 Bag of tomato sauce "Napoli
1 can(s) (215 ml; separation weight: 185 g) Tuna fish natural
1 sour apple
1/2 bunch Chives
1 TABLESPOON Capers
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 pistons Chicory
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Apple slices and parsley

Directions

1
Peel and finely chop the onion. Heat 1 teaspoon of fat. Sauté diced onion in it. Deglaze with 1/4 litre water. Add the contents of the package to the tomato sauce while stirring and bring to the boil.
2
Drain the tuna and cut it into small pieces. Wash and quarter the apple and remove the core. Dice the apple quarters. Wash the chives and cut into fine rolls. Add tuna, apple, chives and capers to the sauce.
3
Season to taste with salt and pepper. Clean and wash the chicory and cut it in half lengthwise. Cut out the stalk. Heat the remaining fat. Fry the chicory for about 2 minutes on each side.
4
Season with salt and lemon juice and serve with the sauce. Garnish as desired with apple slices and parsley. Baguette tastes good with it.