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Quick iceberg lettuce with tuna, asparagus and capers

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Ingredients for 2 servings:

  • 1 small head of iceberg lettuce
  • 1 jar asparagus
  • 1 can tuna in oil
  • 1 small jar of capers
  • pepper, black

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

In season you can also use fresh, cooked asparagus.

Cut the iceberg lettuce into bite-sized pieces, wash, and place in a bowl. Toss the tuna with oil over the salad. Cut the asparagus into approximately 2 cm long pieces and add them to the salad. Finally, add the capers and their juices, mix everything gently, and season with pepper. Tip: If you don’t like capers, you can use just the liquid, refill the jar with water, and squeeze out the capers. Then pour this liquid over the salad.

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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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