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🍽️ Fresh Tuna and Cucumber Salad

366 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 1 red onion
• 200 g cherry tomatoes
• 2 green chili peppers
• 1 bunch arugula (80 g)
• 240 g chickpeas (can; drained weight)
• 1 organic lemon
• 0.5 bunch dill (10 g)
• 260 g tuna in its own juice (drained weight)
• 4 tbsp olive oil
• 2 tbsp white balsamic vinegar
• salt
• pepper
• 30 g sesame seeds (2 tbsp)

Instructions

1. 1. Thoroughly wash the cucumber.
2. 2. Cut the cucumber lengthwise into quarters.
3. 3. Slice the cucumber quarters into thin rounds.
4. 4. Peel the onions.
5. 5. Halve the onions.
6. 6. Cut the onions into thin wedges.
7. 7. Wash the tomatoes.
8. 8. Halve the tomatoes.
9. 9. Wash the bell pepper.
10. 10. Remove the seeds from the bell pepper if necessary.
11. 11. Slice the bell pepper.
12. 12. Sort through the arugula (remove any bad leaves).
13. 13. Wash the arugula.
14. 14. Shake the arugula dry.
15. 15. Drain the chickpeas.
16. 16. Rinse the lemon under hot water.
17. 17. Dry the lemon.
18. 18. Cut the lemon into wedges.
19. 19. Wash the dill.
20. 20. Shake the dill dry.
21. 21. Pluck the dill tips.
22. 22. Drain the tuna.
23. 23. Whisk the oil with the vinegar.
24. 24. Add two tablespoons of water to the mixture.
25. 25. Season the vinaigrette with salt.
26. 26. Season the vinaigrette with pepper.
27. 27. Mix all prepared ingredients with the vinaigrette.
28. 28. Divide the salad onto four plates.
29. 29. Garnish each plate with a lemon wedge.
30. 30. Sprinkle sesame seeds over the salad.
31. 31. Serve the salad.

Nutrition per serving

• kcal: 366
• Protein: 19 g · Fett/Fat: 24 g · Carbs: 18 g