This recipe surprises with a variety of ingredients, but they all miraculously blend harmoniously with each other. The zest of the dish is given by pickled beets. It works best with a sweet vinaigrette vegetable.
Ingredients
- Tuna (canned) – 1 bank
- Funchosa - 100 g
- Tomatoes - 1 piece
- Beetroot (vinaigrette) – 150 g
- Sea cabbage (pickled) – 150 g
- Lettuce - half-pack
- Vegetable oil - 3 tbsp.l.
- Lemon juice - 1 tbsp.l.
- Ground coriander - to taste
- Ground black pepper - to taste
- Salt - to taste
- Water (boiled) – 1 l
Step-by-step cooking recipe
Pour the funchosa with boiling water for 5 minutes.
Flip into a colander and rinse with cold water.
Remove the tuna from the jar and mash it with a fork.
Peel the beetroot and grate it on a fine grater.
Mix beetroot with lemon juice and ground coriander. Cover with plastic wrap and set aside for 15 minutes.
Tear the salad leaves into pieces with your hands.
Cut the tomato into small cubes.
Mix lettuce leaves, seaweed, tuna, beetroot, funchosa and tomato.
Add ground pepper and salt to taste.
Season the salad with vegetable oil and mix.
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