Mixed cucumber salad with tuna

Ingredients for 2 servings:

• 1 m.-large salad cucumber(s), green, slender, seedless
• 2 m.-large tomato(s), fully ripe
• 1 small carrot(s)
• 1 Pepper, red, long, mild
• 1 small green chili pepper(s)
• 1 m.-sized avocado(s), not fully ripe
• 1 lemon(s), juice
• ½ can tuna in oil (canned, approx. 180 g)
• 2 tbsp extra virgin olive oil
• 1 tbsp Balsamic vinegar di Modena
• 3 tbsp orange juice
• 2 tsp, leveled chicken broth, strong bouillon
• 1 tbsp herbs de Provence
• 2 tbsp feta cheese
• ½ can tuna in oil (canned, approx. 180 g)
• e.g. dill, fresh sprigs
• n. B. flowers and leaves

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Crisp, spicy cucumber salad with tomatoes and a dressing with diced avocado, carrots, and peppers.

Cut off both ends of the cucumber, peel it zebra-like, halve it lengthwise, and cut it crosswise into approximately 4 mm thick slices. Wash the tomatoes, remove the stems, halve it lengthwise, and cut out the green-white core. Halve each half lengthwise and cut the quarters into thirds crosswise. Peel the carrot and slice it lengthwise into thin slices. Cut the slices lengthwise into thin strips. Cut the strips crosswise into small cubes. Wash the peppers, remove the stems, cut them lengthwise, and open them up. Deseed them, cut them lengthwise into thin strips, and then cut these crosswise into small cubes. Wash the small green chili, cut them crosswise into thin slices, leaving the seeds on, and discarding the stem. Halve the avocado lengthwise around the stone on a chopping board. Remove the brown-white stone and the brown core. Score the outer skin slightly and peel it off. Remove any imperfections, etc. Cut the flesh into approximately 4 mm cubes. For the fresh lemon juice, wash the lemon thoroughly and cut a piece lengthwise from the stem to the right and left. Deseed the cores and squeeze the juice by hand. Discard the empty sections and the middle part (which contains bitter substances). For the dressing, use the tuna oil and half of the fish flesh. Roughly mix with the remaining ingredients. Toss the cucumber and tomato pieces with half of the dressing and divide among the serving bowls. Drizzle with the remaining dressing, garnish, and serve.