Summary

Ingredients

• 1 small iceberg lettuce
• 1 can tuna, in oil, drained, collect some oil
• 2 onions)
• 1 clove garlic
• 400 g mushrooms
• 1 tomato (s)
• 2 orange (s)
• 1 lemon (s)
• 0.5 teaspoon ½ stock, granulated
• some chilli, or sambal oelek
• Fish sauce (Thai fish sauce), or soy sauce
• salt and pepper
• Seasoning (s), to taste
• possibly capers

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Instructions

1. Halve the iceberg lettuce, cut one half into thin strips and place on 2 plates. Peel 1 orange and cut the slices into small pieces, add to the iceberg lettuce. Pour the juice of one orange over the salad. No further spices are required. Drain the tuna through a sieve and 2 teaspoons of oil for WW - otherwise keep 2 teaspoons of oil. Halve the peeled onions and cut into thin half rings. Chop the garlic, slice the mushrooms and dice the tomatoes. Pour the retained oil into the pan and fry the onion with the garlic and mushrooms. Add all the spices and sauté the tomato briefly. Finally fry the tuna, chopped up with a fork, briefly in the mass. Add the Thai fish sauce or soy sauce and mix in the juice of half a lemon. Possibly add crushed capers. Pour the warm tuna over the iceberg lettuce. Tastes warm, lukewarm or cold with all types of bread or just plain. WW- per serving 3 P!