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Recipe for a tuna salad with mozzarella

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Servings4 people

I really love eating a hearty salad, meaning one with lots of ingredients like tuna, mozzarella, and a wide variety of sprouts and seeds. The nice thing about a salad is that you can vary it wonderfully, whether it's the vegetables or the dressing; you can always create new combinations. Here is a basic recipe for my favorite salad, which you can always use as a starting point to create many new variations, depending on your taste and the season:

Recipe for a tuna salad with mozzarella

Extra tip:You can vary this salad wonderfully: try it with radishes, pieces of kohlrabi, any kind of sprouts (radish sprouts, mustard sprouts, arugula sprouts, etc.), or with other seeds like pumpkin seeds, sunflower seeds, or flaxseeds. It doesn't always have to be lettuce either; I also like to use iceberg lettuce, arugula, or lamb's lettuce. Of course, you can also experiment wonderfully with the dressing; for example, I really like a mango balsamic vinegar mixed with olive oil and flaxseed oil.

Read also: Recipe for a vegan bulgur salad with ajvar and pomegranate

Photo by Sabine, meinhaushalt.at

Ingredients

Preparation

  1. Put the eggs in water and bring to a boil.

  2. Boil for about 6–7 minutes (they will be soft-boiled then), then remove and let cool.

  3. Wash the lettuce and tear it into small pieces, arrange on plates.

  4. Wash the tomatoes, remove the stem and cut them into small pieces, and also distribute them on the plates.

  5. Do the same with the cucumber and the bell pepper, wash and cut into bite-sized pieces.

  6. Arrange the pieces on the plates.

  7. Peel the onion and cut into rings or pieces, then arrange on the plates.

  8. Tear the mozzarella into pieces and divide them equally among the salad plates.

  9. Mix the olive oil and the vinegar in a cup and pour over the salad.

  10. Drizzle with a little pumpkin seed oil.

  11. Finally, spoon the tuna from the can over the salad.

  12. Peel the eggs, slice them, and decorate the salad with them.

  13. Sprinkle with cress and pine nuts, and the tuna salad is ready.

Tips & Notes

This salad can be varied wonderfully: try it with radishes, kohlrabi pieces, any kind of sprouts (radish sprouts, mustard sprouts, arugula sprouts, etc.), or with other seeds, such as pumpkin seeds, sunflower seeds, or flaxseed.

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