Mixed salad with tuna and olives

Ingredients for 2 servings:

• 4 small onions, red
• 2 medium-sized garlic cloves, fresh
• 3 m.-large tomato(s), fully ripe
• 1 small cucumber(s), slim, seedless
• 4 black olives, pitted, from the jar
• 1 can tuna, in brine, 120 g drained weight
• 1 tsp, leveled chicken broth powder
• 2 tbsp stock from the tuna can
• 1 tsp, levelled sugar, fine
• 2 pinches of black pepper, freshly ground
• 2 tbsp orange juice
• 2 tbsp mild white wine vinegar
• 1 tsp Balsamic vinegar di Modena
• 1 tsp Dijon mustard, medium hot
• 1 tbsp dill, fresh or frozen
• 3 tbsp extra virgin olive oil
• e.g. Dill, fresh
• n. B. flowers and leaves

Instructions

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

Served with toasted ciabatta, it’s a complete meal. Recipe from Liguria, Italy.

Trim both ends of the onions and garlic cloves, peel, and chop into small pieces. Wash the tomatoes, remove the stems, halve lengthwise, and remove the stem base. Halve each half lengthwise, remove the seeds, and cut the quarters into thirds crosswise. Wash the cucumber, trim both ends, peel them zebra-shaped (leaving the green stripes), and cut them crosswise into 4mm-thick slices. Drain the olives and quarter them lengthwise. Strain the tuna and use the stock for the dressing. Cut the fish into smaller pieces. Mix the dressing ingredients together and pour over the salad just before serving, tossing once. Divide between serving bowls, garnish, serve, and enjoy.