Tuna and Apricot Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 handfuls radicchio and frisee, mixed (or other salads with a strong taste)
- 4 m. Apricot (s), still firm, slightly sour
- 2 cans tuna, in the juice
- 30 g parmesan, rated
- 100 g olives, reen and black
- 1 large lemon (s), add the juice
For the sauce:
- 4 tablespoon olive oil
- 2 tablespoon lemon juice
- Pepper, black, freshly ground
- salt
- 1 spring onion (s)
Print Recipe
Pin Recipe Instructions
- Drain the tuna stock. Crumble the partly large piece in the can and marinate with a little olive oil and half of the lemon juice and some black pepper. Wash the lettuce and pluck it into small pieces. Wash, stone and dice the apricots. Cut the olives into small slices (if there are still stones in them, remove them). Cut the spring onion into fine rings.
- Mix the salad sauce (I always do this in a jam jar so that I can mix the sauce by shaking it). Now put the tuna, apricots and olives as well as the lettuce and spring onion rings in the bowl with the salad dressing. You can of course mix in the parmesan beforehand, but it looks nicer if you spread the salad on plates and then garnish with the parmesan shavings (in my experience, slicing works best with a vegetable peeler).
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