Tuna Salad

Description

Tuna is a nutritious and beneficial fish that inhabits almost all bodies of water in the world, except for the Mediterranean Sea. Fresh tuna can be used to make steaks, sushi fillings, carpaccio, and other delightful dishes. Canned tuna, on the other hand, is more suitable for salads, spreads, sauces, or as a supporting ingredient in a main dish. This salad is one way to utilize canned fish and highlight all its advantages. Its texture resembles that of a pâté, making it perfect for spreading on bread and serving as an appetizer.

Ingredients

• Canned tuna in its own juice - 10.6 oz
• Celery stalk - 1 piece
• Spanish onions - 1.1 oz
• Pickled Cauliflower - 1.1 oz
• Mayonnaise - 2.5 oz
• Meyer Lemon Juice - ½ spoons
• Garlic - 1 clove
• Capers - 0.4 oz
• Salt - to taste
• Ground Black Pepper - to taste
• Romaine lettuce - to taste

Step by Step guide

Step 1

Dice the celery, onion, and cucumber into small cubes about 3 mm on each side. Finely chop the capers.

Step 2

Drain the liquid from the tuna and flake it with a fork.

Step 3

Add the chopped vegetables to the fish, crush the garlic with a press, then add mayonnaise and lemon juice, and mix well. Season with salt and pepper to taste.

Step 4

Place a leaf of iceberg lettuce on a plate, scoop out the salad with an ice cream scoop or a tablespoon, and place the ball on the iceberg. Garnish with slices of cucumber.

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