Little gem lettuce with tuna and vegetable dressing
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Salad
Lunch · Dinner
15 to 30 minutes
Ingredients
＋ Añadir a un menú- Lettuce little gem variety; about 4 small heads 400 g
- Tuna in oil drained 200 g
- Tomato 200 g
- Spring Onion trimmed 80 g
- Courgette 150 g
- Pickles drained 40 g
- Capers drained 15 g
- Worcestershire sauce 20 g
- Extra virgin olive oil 40 g
- Parsley washed leaves 4 g
- Salt adjust to the canned fish 1 g
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Method
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Wash the lettuce, drain and dry thoroughly. Cut each head crosswise into three thick sections and divide between four plates.
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Wash the tomato and courgette. Dice them finely and chop the spring onion and gherkins. Place everything in a bowl.
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Add the flaked tuna and capers. Mix the Worcestershire sauce with the oil, pour over the vegetables and fold gently. Taste before adding the salt.
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Spoon the mixture over the lettuce, finish with the chopped parsley and serve immediately.
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