Tuna-ravioli salad with dried tomatoes, capers and onion vinaigrette

Name: Tuna-ravioli salad with dried tomatoes, capers and onion vinaigrette
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 250 g Frisée salad; 125 g dried tomatoes in oil; 50 g Caper apples; 1 package (500 g) Spinach ravioli; 4 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 TABLESPOONS Olive oil; 1 red onion; 1 small bunch of chives; 1 jar (180 g) Tuna without oil

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

250 g Frisée salad
125 g dried tomatoes in oil
50 g Caper apples
1 package (500 g) Spinach ravioli
4 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 TABLESPOONS Olive oil
1 red onion
1 small bunch of chives
1 jar (180 g) Tuna without oil

Directions

1
Clean and wash the salad, pluck into bite-sized pieces and drain thoroughly. Drain the tomatoes. Remove the stalks from the caper apples and cut the capers in half. Cut the tomatoes into pieces.
2
Prepare ravioli in boiling salted water according to the instructions on the packet. Season the vinegar with salt, pepper and sugar, fold in the oil. Remove the ravioli from the water, rinse with cold water and drain.
3
Peel and finely chop the onion. Wash the chives, dab dry and cut into rings. Stir the onion and chives into the vinaigrette. Drain tuna, pluck coarsely and place in a bowl with the prepared ingredients.
4
Carefully fold the dressing into the salad.