John Myers
Ingredients for 2 servings:
- 1 small iceberg lettuce
- 1 can tuna in oil, drained, reserving some oil
- 2 onions
- 1 garlic clove(s)
- 400 g mushrooms
- 1 tomato(s)
- 2 oranges
- 1 lemon(s)
- ½ tsp broth, granulated
- some chili or sambal oelek
- Fish sauce (Thai fish sauce), or soy sauce
- salt and pepper
- Spice(s), to taste
- possibly capers
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
WW-suitable, low in fat and a delicious spicy salad
Halve the iceberg lettuce, cut each half into thin strips, and place on two plates. Peel one orange and cut the slices into small pieces, then add to the iceberg lettuce. Squeeze the juice of one orange over the salad. No additional seasoning is required. Drain the tuna through a sieve and add 2 teaspoons of oil for the water – otherwise, reserve 2 tablespoons of oil. Halve the peeled onions and cut into thin half rings. Chop the garlic, slice the mushrooms, and dice the tomatoes. Add the reserved oil to the pan and fry the onion, garlic, and mushrooms. Add all the seasonings and briefly sauté the tomatoes. Finally, briefly fry the tuna, which has been broken up with a fork, into the mixture. Add Thai fish sauce or soy sauce and the juice of half a lemon. Mix in crushed capers, if desired. Spoon the warm tuna over the iceberg lettuce. Delicious warm, lukewarm, or cold with all types of bread, or simply on its own. WW- 3 P per portion!
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