Summary

Ingredients

• 1 can tuna in water, 50 g
• 30 g capers
• 100 g herkins
• 100 ml cucumber liquid
• 2 tablespoon balsamic vinegar
• 2 tablespoon mustard, medium hot
• 200 sour cream
• Salt and pepper, black
• 1 teaspoon sugar
• 1 iceberg lettuce
• 1 onion (s)
• 0.5 ½ bunch chives

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Instructions

1. Drain the tuna in a colander. Remove the capers from the brine and roughly chop. Halve the gherkins lengthways and cut into thin crescents.
2. Put the tuna in a bowl and mix with the cucumber stock, balsamic vinegar, mustard and sour cream to a cream. Season to taste with salt, pepper and sugar. Stir in capers and cucumber and let everything stand for about 10 minutes.
3. In the meantime, remove the stalk from the iceberg lettuce and cut into quarters, cut the leaves into strips about 2 cm wide and rinse them briefly with cold water, then shake dry. Peel the onions and cut into thin slices. Wash the chives, shake dry and cut into rolls.
4. Serve the iceberg lettuce with the tuna cream and distribute on plates. Garnish with the onion rings and chives.
5. Tip: if you don`t tolerate raw onions, you can sweat the onions in 2 tablespoon butter for about 15 minutes over low heat and season lightly with salt and pepper.