Iceberg lettuce with tuna, capers and gherkins

Ingredients for 4 servings:

• 1 can of tuna in water, 150 g
• 30 g capers
• 100 g gherkins
• 100 ml cucumber juice
• 2 tbsp balsamic vinegar
• 2 tbsp mustard, medium hot
• 200 sour cream
• Salt and pepper, black
• 1 tsp sugar
• 1 iceberg lettuce
• 1 onion(s)
• ½ bunch chives

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

SIS suitable

Drain the tuna in a colander. Remove the capers from the brine and roughly chop. Halve the gherkins lengthwise and cut into thin half-moons. Place the tuna in a bowl and mix with the cucumber juice, balsamic vinegar, mustard, and sour cream to form a cream. Season with salt, pepper, and sugar. Stir in the capers and cucumbers and let everything stand for about 10 minutes. In the meantime, remove the stalks from the iceberg lettuce and quarter them. Cut the leaves into strips about 2 cm wide and rinse them briefly with cold water, then shake dry. Peel the onions and thinly slice them. Wash the chives, shake dry, and cut into rolls. Serve the iceberg lettuce with the tuna cream and divide between plates. Garnish with the onion rings and chives. Tip: If you can’t stand raw onions, you can also sauté the onions in 2 tablespoons of butter over low heat for about 15 minutes until lightly browned and season lightly with salt and pepper.