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Iceberg lettuce with tuna and mozzarella

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Ingredients for 4 servings:

  • 1 m.-large iceberg lettuce
  • 1 can tuna, in oil
  • 1 ball of mozzarella
  • Pepper, freshly ground
  • Salt
  • 1 bell pepper(s), red

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Wash the iceberg lettuce and bell peppers and chop both into small pieces. Cut the mozzarella into small to medium-sized cubes. Mix these ingredients together. Open the can of tuna, add the oil to the salad (to taste), and shred the remaining tuna with a fork until it becomes stringy and add it to the salad. Mix and season with freshly ground pepper and salt. Note: Tastes great without the bell peppers too.

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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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