Summery Salad with Tuna and Anchovies
Salad
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
30 Min
Description
This summery salad with tuna and anchovies is a real treat! The combination of crunchy Lollo Bianco, fresh peppers and juicy tomatoes, rounded off with tuna and anchovies, makes it a perfect dish for warm days. The dressing of garlic, mustard, vinegar and olive oil gives the salad a special touch. I like to make this salad when I need to be quick and still want to put something healthy and tasty on the table. It is ideal as a starter or as a light main course and goes well with baguette.
Ingredients (18 ingredients)
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1 Kopf Lettuce Lollo Bianco, green, curly
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1 piece Bell pepper green
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1 piece Bell pepper yellow
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1 piece Bell pepper red
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1 bunch Spring onions
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4 piece Tomatoes
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2 piece Eggs hard boiled
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1 can Tuna without oil
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1 can Anchovies
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1 kl. Glas Olives
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2 clove Garlic cloves
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1 pinch Sugar
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3 tbsp Mustard medium hot
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5 tbsp Vinegar Red wine-
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5 tbsp Vinegar White wine-
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1 Schuss Balsamic vinegar
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Olive oil
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Basil for the dressing
Preparation (7 steps)
Cook eggs
Add 500 ml water to the mixing bowl and place the eggs in the simmering basket. Cook for 10 min./100°C/speed 1.
Prepare vegetables
While the eggs are cooking, clean the peppers and tomatoes and cut into small pieces. Use only the light part of the spring onions and cut it into fine rings. Wash the Lollo Bianco lettuce and pluck into bite-sized pieces.
Chop garlic
Put 2 cloves of garlic in the mixing bowl and chop for 3 sec./speed 7.
Prepare dressing
Leave the chopped garlic in the mixing bowl. Add 3 tbsp mustard, 5 tbsp red wine vinegar, 5 tbsp white wine vinegar and a dash of balsamic vinegar. Add some basil if necessary. Stir for 10 sec./speed 3.
Emulsify dressing
With the knife running (speed 2), add the olive oil in a thin stream through the lid opening until a nice consistency for the dressing is achieved. Duration approx. 20 sec./speed 2.
Mix salad
Put the prepared pepper and tomato pieces as well as the lettuce leaves plucked into bite-sized pieces in a large salad bowl and mix. Shred the tuna a little with a fork and spread on top. Then place the anchovies on top and pour the dressing over it. Carefully fold everything in.
Decorate salad
Quarter the cooked eggs and distribute them decoratively on the salad together with the olives.
Finished cooking? Great! 🎉
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Created by
Anna Garcia
4
Rezepte
0
Kochbücher
Source
URL
External website
Allergens
- Eggs
- Fish
- Mustard
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