Tuna Salad with Colorful Vegetables

Ingredients

• 0.5 head iceberg lettuce
• 2 red bell peppers
• 2 yellow bell peppers
• 1 Carrot
• 2 Spring Onions
• 50 g radishes
• 1 Shallot
• 200 g Cherry tomatoes
• 200 g canned tuna (in its own juice)
• 0.5 tsp Dried oregano
• Salt
• chili flakes
• 4 tbsp olive oil
• 3 tbsp white balsamic vinegar

Instructions

1. 1.

   Wash, trim and dry the iceberg lettuce; place it in four bowls. Wash the bell peppers, halve them, remove seeds and white membranes, then cut into diamond shapes. Peel the carrot and slice lengthwise into thin rounds or shave with a mandoline. Wash the spring onions, trim and cut diagonally into rings.

2. 2.

   Wash, trim and slice the radishes. Peel the shallot and cut into rings. Wash and halve the tomatoes. Drain the tuna well and flake it. Combine all salad ingredients in a bowl. Sprinkle oregano, olive oil and balsamic vinegar over them, mix, season with salt and chili flakes, and serve.