HOW LONG DOES IT TAKE?
For this recipe you need about: 35 minutes
INGREDIENTS FOR 2 SERVINGS
- 2 red onions
- 1 organic lemon (zest & juice)
- 1 can of tuna (ca. 180 g) or vegan alternative
- 4 tbsp capers, coarsely chopped (optional)
- 3 celery stalk, finely chopped
- 1/2 head of either cos or curled lettuce, ripped into large pieces
- 100 g leafy greens of choice (e.g. watercress, spinach or rocket)
- 2 tbsp (vegan) mayonnaise based on canola oil – definitely not based on sunflower oil due to the unideal ratio of omega-6 fatty acids to omega-3 fatty acids
- 1 bunch of fresh dill (or 2 tbsp of dried dill)
- salt & pepper
- Wash the lemon lukewarm and with curd soap and then rub off the peel
- Squeeze lemon – best with a stainless steel or glass squeezer
- Coarsely chop the capers
- Put the tuna in a colander, drain and pour the oil into the trash can – not down the drain.
- Finely chop the onions and put them in a bowl with the lemon zest, half of the lemon juice and the capers and season with salt and pepper.
- Cut the celery stalks diagonally into thin slices and add.
- Cut leafy greens very finely and add
- Chop the dill and add it as well.
- Now add the mayonnaise and mix everything well.
- Add the tuna and mix coarsely with a fork.
- Spread the lettuce leaves on a large plate and sprinkle with the remaining lemon juice. Sprinkle with salt and pepper
- Then spread the tuna mixture on the salad.
- You can garnish it with a little dill.
- The salad tastes best on freshly toasted sourdough bread with a little butter.
TIPP: Future Farm has am great vegan tuna alternative (‘Plant based Tuna’), which comes in glass jars (which is better than tin cans). You may also find it in a bigger supermarket and it’s definitely worth trying out!
Future Farm has great vegan tuna ‘tuna fish‘. It’s also available in every well-stocked supermarket and is definitely worth trying out!