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🍽️ Colorful Tuna and Vegetable Salad

273 kcal · 30 min · 4 servings

Ingredients

• 0.5 head Iceberg lettuce
• 2 red bell peppers
• 2 yellow bell peppers
• 1 carrot
• 2 spring onions
• 50 g radishes
• 1 shallot
• 200 g cherry tomatoes
• 200 g tuna can (in its own juice)
• 0.5 tsp dried oregano
• salt
• chili flakes
• 4 tbsp olive oil
• 3 tbsp white balsamic vinegar

Instructions

1. 1. Wash the iceberg lettuce thoroughly.
2. 2. Remove the tough stems and spin the leafy greens dry.
3. 3. Divide the prepared salad among four individual bowls.
4. 4. Wash the bell peppers.
5. 5. Cut the bell peppers in half lengthwise.
6. 6. Remove the seeds and white inner membranes from the pepper halves.
7. 7. Cut the empty pepper flesh into small diamond shapes.
8. 8. Peel the carrot completely.
9. 9. Slice the carrot lengthwise into very thin slices or use a grater to shred it.
10. 10. Wash the spring onions.
11. 11. Remove the dry ends from the spring onions.
12. 12. Slice the spring onions diagonally into thin rings.
13. 13. Wash the radishes.
14. 14. Remove the green stems and root tips of the radishes.
15. 15. Slice the radishes into thin rounds.
16. 16. Peel the shallot.
17. 17. Slice the shallot into thin rings.
18. 18. Wash the tomatoes.
19. 19. Cut the tomatoes in half lengthwise.
20. 20. Drain the canned tuna contents well.
21. 21. Break up the tuna fillet into coarse pieces using your fingers.
22. 22. Add all prepared salad ingredients to a large mixing bowl.
23. 23. Sprinkle dried oregano over the ingredients.
24. 24. Add olive oil.
25. 25. Add balsamic vinegar.
26. 26. Toss everything gently until the ingredients are evenly coated.
27. 27. Season the salad with salt to taste.
28. 28. Season the salad with chili flakes to taste.
29. 29. Serve the salad immediately.

Nutrition per serving

• kcal: 273
• Protein: 14 g · Fett/Fat: 18 g · Carbs: 12 g