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🥗 Crisp Leaf Salad with Tuna

307 kcal · 30 min · 4 servings

Ingredients

• 1 onion
• 1 yellow bell pepper
• 2 tomatoes
• 1 can tuna in oil (125 g)
• 0.5 iceberg lettuce
• 50 g mayonnaise
• 3 tbsp whipping cream
• 3 tbsp ketchup
• salt
• chili powder
• 2 tbsp brandy
• 2 tbsp chive rings

Instructions

1. 1. Peel the onion and cut it in half.
2. 2. Slice the onion halves into thin strips.
3. 3. Wash the bell pepper thoroughly.
4. 4. Remove the stem and seeds from the bell pepper.
5. 5. Halve the bell pepper.
6. 6. Scrape off the white inner membrane of the bell pepper.
7. 7. Cut the bell pepper into thin strips as well.
8. 8. Wash the tomatoes.
9. 9. Remove the hard stem area from the tomato.
10. 10. Cut the tomato into eight equal pieces.
11. 11. Open the jar of tuna.
12. 12. Drain the liquid from the tuna.
13. 13. Break the tuna into coarse chunks.
14. 14. Roughly chop the iceberg lettuce.
15. 15. Wash the lettuce thoroughly.
16. 16. Spin the lettuce dry.
17. 17. Arrange the leafy greens on the plates.
18. 18. Place the tuna chunks on the salad.
19. 19. Add the onion strips.
20. 20. Place the pepper strips on top.
21. 21. Take a small bowl.
22. 22. Add all the dressing ingredients to the bowl.
23. 23. Whisk the dressing ingredients together well.
24. 24. Add a splash of brandy to the sauce.
25. 25. Season the dressing with salt to taste.
26. 26. Add chili powder to taste.
27. 27. Drizzle the dressing evenly over the salad.
28. 28. Place the tomato pieces on top of the salad.
29. 29. Finely chop the chives.
30. 30. Sprinkle the chopped chives over the finished salad.

Nutrition per serving

• kcal: 307
• Protein: 14 g · Fett/Fat: 23 g · Carbs: 8 g