Vegetable salad with tuna and microgreens
4 servings
15 minutes
Vegetable salad with tuna and microgreens is a light, refreshing dish that embodies the harmony of textures and flavors. Its roots go back to Mediterranean cuisine where tuna is a popular ingredient. The salad combines the tenderness of tuna, the crunch of fresh vegetables, and the spiciness of red onion. Garlic chives add a subtle sharpness while microgreens provide freshness and vitamins. Flaxseed oil adds smoothness and sesame seeds bring sophistication. This dish is perfect for a light lunch or dinner and can be served as a standalone dish or as a side to fish or meat. The salad not only pleases the eye but also energizes, offering gastronomic delight.
1
Prepare the ingredients and wash the vegetables.
2
Tear the lettuce leaves and place them on a plate.
- Iceberg lettuce: to taste
3
Peel the cucumber.
- Cucumbers: 2 pieces
4
Cut the cucumber into sticks.
- Cucumbers: 2 pieces
5
Then chop the garlic leaves.
- Garlic scapes/greens: 4 pieces
6
Send garlic, cucumber, and microgreens to the dish. Add salt.
- Garlic scapes/greens: 4 pieces
- Cucumbers: 2 pieces
- Microgreens salad mix: to taste
- Sea salt: to taste
7
Slice the tomatoes into circles.
- Cherry tomatoes: 200 g
8
Send the tomatoes to the other vegetables.
- Cherry tomatoes: 200 g
9
Chop the red onion.
- Red onion: 1 piece
10
Send onion to the salad.
- Red onion: 1 piece
11
Mash the tuna with a fork.
- Tuna steak: 2 pieces
12
Chop the tuna with a fork and knife.
- Tuna steak: 2 pieces
13
Add tuna to the salad and dress with oil.
- Tuna steak: 2 pieces
- Flaxseed (linseed) oil: 6 tablespoons
14
Sprinkle the salad with sesame and mix.
- Sesame seeds: 1 tablespoon
