Summary

Ingredients

• 1 small salad (oak leaf salad)
• 1 can tuna in olive oil
• 100 g sheep cheese
• 2 tomato (s)
• 1 small cucumber (mini cucumber)
• 1 bell pepper (s), yellow
• 1 small onion (s), red
• 1 bunch radishes
• 4 olives, black in oil
• 8 tablespoon olive oil
• 2 tablespoon balsamic vinegar, darker
• Seasoned Salt
• pepper from the grinder
• Cane sugar (raw cane sugar), organic, not caramelized
• Parsley, fresh

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Instructions

1. Clean the lettuce and pluck it into bite-sized pieces. Divide between two plates. Eight the tomatoes and cut them into small pieces. Cut the mini cucumber into small cubes and also cut the bell pepper into small pieces. Put everything separately on the salad (because of the colors). Clean the radishes and cut them into slightly thicker slices and place them all around the salad.
2. Sprinkle the herb salt and pepper over the salad. Then cut the sheep`s cheese into small cubes and add to the salad. Take whole tuna fillets out of the tin and distribute them on both plates. Cut the onion into fine rings and spread on the salad. Chop the black olives and place on the fillets.
3. Fill up the tuna olive oil with olive oil to 8 tablespoons and stir in a sweet marinade with the balsamic vinegar and sugar. Pour over the salad and sprinkle with chopped parsley. It goes well with baguette or ciabatta with salted butter.