Tuna salad

Name: Tuna salad
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 2 Sticks of celery (approx. 75 g); 2 stem(s) Parsley; 1 Gherkin; 1 tin(s) (80 g; part by weight: 65 g) Tuna fillets in oil; 1 Tomato; 1 TEASPOON Capers; 4 TABLESPOONS Lemon juice; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 discs farmhouse bread; 7-10 Tbsp Lemon wheels

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

2 Sticks of celery (approx. 75 g)
2 stem(s) Parsley
1 Gherkin
1 tin(s) (80 g; part by weight: 65 g) Tuna fillets in oil
1 Tomato
1 TEASPOON Capers
4 TABLESPOONS Lemon juice
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 discs farmhouse bread
7-10 Tbsp Lemon wheels

Directions

1
Wash the celery, cut into thin slices and blanch in boiling salted water. Wash parsley, pluck leaves from the stalks and chop coarsely. Cut cucumber into slices and mix with celery and parsley.
2
Drain the tuna, cut it into small pieces and put it on the salad. For the vinaigrette, clean, wash, quarter and seed the tomatoes. Finely dice the flesh. Mix tomatoes, capers, lemon juice and oil.
3
Season with salt, pepper and sugar. Pour over the salad. Arrange with fresh farmhouse bread and serve garnished with lemon wheels.