Summer Tuna and Vegetable Salad

Ingredients

• 2 red bell peppers
• 2 stalks celery
• 4 handfuls baby spinach
• 1 handful parsley
• 1 can white beans (ca. 400 g)
• 2 cans tuna (175 g each, in own juice)
• 2 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• 4 tbsp olive oil
• 1 pinch sugar
• Salt
• white pepper

Instructions

1. 1.

   Wash, trim and slice the bell peppers into strips. Wash, trim and cut the celery into thin slices. Thoroughly wash the spinach and dry by spinning. Rinse the parsley, shake dry, pluck leaves and finely chop. Drain the beans and tuna in a sieve. Rinse the beans and let them drain; flake the tuna with a fork.

2. 2.

   Whisk together lemon juice, vinegar, oil, sugar, salt and pepper and taste. Gently toss the peppers, celery, spinach, parsley, beans and tuna with the dressing, season the salad, and serve with toasted bread if desired.