Iceberg lettuce with tuna

Ingredients for 4 servings:

• 250 g iceberg lettuce
• 150 g radicchio
• 4 eggs
• 2 cans of tuna in its own juice
• 500 g cucumber(s)
• 100 g red onion(s)
• 50 g green olives stuffed with peppers
• 1 bunch of parsley
• 3 tbsp vinegar
• 1 tbsp lemon juice
• 100 ml broth
• 6 tbsp oil

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Clean and wash the iceberg lettuce, and cut into strips. Drain well. Remove the outer leaves from the radicchio. Remove the stalk. Remove the remaining leaves, wash them, tear them slightly, and drain. Hard-boil the eggs, peel them, and quarter them. Drain the tuna well and cut into small pieces. Peel and halve the cucumber, scoop out the seeds, and slice into thin half-moons. Peel the onions and slice them into thin rings. Halve the olives. Mix all ingredients. Wash the parsley, pat dry, and finely chop. Mix together the vinegar, lemon juice, stock, parsley, salt, and pepper. Whisk in the oil and season to taste. Pour the dressing over the salad and toss everything together.