Nizza Salad with Tuna

Ingredients

• 1 head frisée lettuce
• 2 bunches arugula (about 30 g)
• 150 g fresh spinach leaves
• 200 g Cherry tomatoes
• 150 g sugar snap peas
• Salt
• 4 eggs
• 3 tbsp Lemon juice
• 5 tbsp olive oil
• black pepper (ground)
• 100 g pitted black olives
• 200 g tuna in water from a can
• 1 lemon (sliced)

Instructions

1. 1.

   Wash, dry, and tear the lettuce, arugula, and spinach into bite‑size pieces. Quarter the cherry tomatoes. Rinse the sugar snap peas, trim them, and blanch in boiling salted water for about 2 minutes; remove and rinse under cold water to stop cooking, then drain. Boil the eggs in sparkling water for 10 minutes.

2. 2.

   Mix lemon juice with olive oil for the vinaigrette, seasoning with salt and pepper. Toss the salad with tomatoes, olives, drained tuna, sugar snap peas, and the vinaigrette, dividing into four bowls. Peel and halve the boiled eggs, placing them on top of the salads along with lemon slices.