Raw Veggies with Tuna Sauce

Ingredients

• 1 can tuna in its own juice (185 g net weight)
• 3 tbsp capers
• 4 tbsp low‑fat yogurt
• 0.5 untreated lemon
• Sweet Paprika Powder
• Salt
• Pepper (freshly ground)
• 2 tbsp chopped parsley
• 2 thick carrots
• 2 chicory heads
• 4 stalks celery
• 2 Zucchini

Instructions

1. 1.

   Drain the tuna, then blend with 2 tbsp capers and the yogurt in a blender or using an immersion blender.

2. 2.

   Wash and dry half a lemon, squeeze its juice and finely grate some zest. Stir the zest and 2 tbsp lemon juice into the tuna cream, season with sweet paprika powder, salt, and pepper. Fold in parsley and remaining capers.

3. 3.

   Wash and trim all vegetables; peel carrots. Split chicory into leaves, cut celery stalks, zucchini, and carrots lengthwise into strips. Serve the veggies with the tuna dip.