John Myers
Contents
show
Ingredients
For the dressing:
- 2 medium-sized Cloves of garlic, fresh
- 3 medium-sized Tomatoes, red, fully ripe
- 1 Cucumber, green, slim, seedless
- 4 Olives, black, pitted, out of the glass
- 1 Can Tuna, in brine, (120 g drained weight)
- 1 tsp Chicken broth, Kraft bouillon
- 2 tbsp Tuna brine
- 1 tsp Sugar, fine, white
- 2 pinch Black pepper, fresh from the mill
- 2 tbsp Orange juice
- 2 tbsp White wine vinegar, mild
- 1 tsp Balsamic vinegar of Modena
- 1 tsp Dijon mustard, medium hot
- 1 tbsp Dill, fresh or frozen
- 3 tbsp Extra virgin olive oil
To garnish:
- Dill, fresh
- Flowers and leaves
Instructions
- Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the tomatoes, remove the stem, cut in half lengthways and cut out the green and white stem end. Halve each half lengthways, remove the grains and cut the quarters into thirds across.
- Wash the cucumber, cap it at both ends, peel it like a zebra (leave the green stripes) and cut across into 4 mm thick slices. Strain the olives and quarter them lengthways. Strain the tuna meat and use the broth for the dressing. Divide the fish meat into smaller pieces.
- Mix the ingredients for the dressing and pour over the salad just before serving and mix once. Spread on the serving bowls, garnish, serve and enjoy.
