Tuna Salad - inspired by Provence

Tuna Salad - inspired by Provence

Introduction:

"In the hot summer, cooking has become a headache for cooking women. At this point, salad is the first choice. You don't have to bear the heat of the oil pan, and try new things to wake up your drowsy appetite in summer. The inspiration for making this salad came from the trip to Provence the summer before last. It happened to be a hot summer, so I tasted the special salad of Provence, saladeni C oise (French), and immediately fell in love with its simple and rich taste, crisp, juicy, sweet and sour. When I got home, I often made this salad in summer according to my own preference. Compared with the original niswa, this salad is more suitable for Chinese taste, but it does not lose its charm. A large plate of vegetables, fish and eggs is not only light enough, but also can meet the nutritional needs, and can promote the absorption of nutrients by the body. In addition to vitamins and other trace elements, vegetables also provide dietary fiber. Eggs provide high-quality protein. Tuna fish is rich in Omega − 3 fatty acids, and olive oil is rich in antioxidant polyphenols, which helps the human body fight against self-oxidation It can also promote the absorption of fat soluble vitamins. Besides increasing appetite, vinegar can also prevent arteriosclerosis. In a word, it's a salad of anti-aging, slimming and beauty. "

Production steps:

Step 1: wash the vegetables and cut them into shapes I like. I tear the lettuce into small pieces, cut the radish in half, slice the cucumber and cut the tomato into 4 pieces

Step 2: cut garlic into powder, fry in oil until transparent;

Step 3: pour 2 tbsp olive oil, 4 tbsp vinegar and 1 tbsp mustard into a glass, mix clockwise to make it into a uniform emulsion, add fried garlic, and continue to mix the emulsion until uniform. This is the sauce of salad;

Step 4: Sprinkle the sauce on the vegetables evenly;

Step 5: put on the tuna

Step 6: shell the pre cooked eggs and arrange them on the salad.

Materials required:

Lettuce: half a tree

Cucumber: 1

Radish: 6

Eggs: 2

Canned tuna: 180g

Tomatoes: 2

Garlic: 6 petals

Cooked sesame: right amount

Barsamic vinegar: 4 tablespoons (Japanese sushi vinegar is also available)

Extra virgin olive oil: 2 tablespoons

Mustard: 1 tablespoon (not used)

Note: the taste of hand shredded lettuce is better than that of knife cut lettuce.

Production difficulty: simple

Process: mixing

Production time: 20 minutes

Taste: light