Tuna chunk salad

Name: Tuna chunk salad
Ingredients: 1 can tuna with green olives (160 g); 100 g sliced black olives; 3 red radishes; 1 medium red onion (150 g); 1 medium sweet pepper (150 g); 1 green hot pepper (15 g); 1 tablespoon seasoning blend with Szechuan pepper oregano garlic rosemary and chili; 2 tablespoons olive oil; 1 tablespoon rice vinegar; 1 head lettuce (300 g)

Salad - Tuna chunk salad by Petruta K. - Recipia

Tuna chunk salad brings together tuna, green olives, radishes and sweet pepper in a cold bowl with rice vinegar and Szechuan pepper. The chunks stay whole if you mix gently, while the lettuce adds volume and crunch. I don’t add salt, since the canned tuna and olives bring plenty of flavor. Preparation: 20 minutes. Cooking: 0 minutes. Total time: 20 minutes. Servings: 2. Approximately 290 kcal and 15 g protein per serving.

Ingredients

1 can tuna with green olives (160 g)
100 g sliced black olives
3 red radishes
1 medium red onion (150 g)
1 medium sweet pepper (150 g)
1 green hot pepper (15 g)
1 tablespoon seasoning blend with Szechuan pepper oregano garlic rosemary and chili
2 tablespoons olive oil
1 tablespoon rice vinegar
1 head lettuce (300 g)

Preparation

1. Wash the vegetables and dry them well. Drain the tuna. 2. Slice the onion into thin strips, the radishes into rounds, the sweet pepper into strips, finely chop the hot pepper and cut the lettuce into strips. 3. Put the onion, radishes, sweet pepper, hot pepper and black olives in a bowl. Add the seasoning blend, olive oil and rice vinegar, then mix. 4. Add the lettuce to the bowl, add the tuna chunks and mix gently.

Notes

I serve it with toasted bread on the side; I take my time with the final mix, since the chunks break if you turn them over too firmly. It keeps in a sealed container in the fridge for up to 3 days, but the leaves soften and release water, so the texture is better when you eat it freshly mixed. Canned tuna with green olives can be replaced with plain drained tuna and 30 g chopped green olives. After washing, dry the leaves and radishes well so the water left on them doesn’t thin the dressing. Large radishes have a sharper flavor and firmer texture; smaller ones slice more finely. For firm pieces, choose tuna in chunks, not flaked.