Carrot Salad with Tuna

Ingredients

• 600 g Carrots
• 150 g tuna (in its own juice, canned)
• 2 tbsp wine vinegar
• 1 tbsp Lemon Juice
• 1 tsp coarse Dijon mustard
• 6 tbsp Olive oil
• 2 tbsp green peppercorns
• chervil (for garnish)
• 1 untreated lemon (cut into wedges for garnish)

Instructions

1. 1.

   Peel the carrots and cut them into thin strips. Mix with drained, flaked tuna and arrange on plates.

2. 2.

   For the dressing, combine vinegar, lemon juice, and Dijon mustard in a tall, narrow vessel; whisk in the oil. Finally stir in peppercorns, taste, and drizzle the dressing over the salad. Serve garnished with chervil leaves and lemon wedges.