Green salad with tuna, tomatoes and olives

Ingredients for 4 servings:

• 2 cans of tuna in its own juice, approx. 180 g each
• 1 large lettuce or iceberg lettuce or Lollo Bianco
• 300 g vine tomatoes, approx.
• 2 onions, red
• 6 tbsp balsamic vinegar, lighter
• 2 tsp mustard, medium hot
• Salt and pepper, black, freshly ground
• 1 pinch(s) of sugar
• 4 tbsp olive oil
• 80 g olives, black without stones, approx.
• e.g. Feta cheese, diced
• some oregano
• e.g. lemon oil or chili oil
• e.g. lemon peel or lemon zest

Instructions

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

Drain the tuna. Trim and wash the lettuce, spin dry, and tear the lettuce leaves into bite-sized pieces. Rinse and trim the tomatoes, then halve or quarter them. Peel the onions and slice them thinly. For the dressing, mix the balsamic vinegar with the mustard, a little salt, some freshly ground black pepper, a pinch of sugar, and a little lemon juice or zest, if desired. Then whisk in the olive oil. Arrange the torn lettuce leaves in a large salad bowl. Roughly shred the tuna with a fork and arrange it on top with the tomato halves or quarters, the onion rings, and the olives. Then carefully fold in the dressing. Sprinkle the salad with a few feta cubes, sprinkle with some freshly chopped oregano, grind some black pepper, and drizzle with a little lemon or chili oil, if desired.