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Chicory tuna salad

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Ingredients for 4 servings:

  • 1 bag of chicory (500 g)
  • 1 can of tuna in oil (185 g)
  • 1 cup crème fraîche
  • 1 tbsp mustard, medium hot
  • Salt and pepper, white

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Total time approx. 40 minutes

fresh and crispy

Wash the chicory and peel out some of the bitter core from the stalk. Cut the chicory into approximately 1 cm wide rings. In a salad bowl, combine the tuna with the oil and the cup of crème fraîche (if you prefer a finer texture, puree the whole thing), add the mustard, and season with salt and pepper. Fold in the chicory and let the salad stand for a while.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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