John Myers
Ingredients for 1 servings:
- 1 can tuna in its own juice
- ½ carrot(s)
- 3 ½ leaves of arugula
- 0.33 clove(s) garlic
- ½ shallot(s)
- 1 egg(s)
- 1 tsp capers
- ½ cup crème fraîche
- 3 leaves of basil, preferably fresh from the flowerpot, 2 – 5 leaves, depending on size)
- 1 tsp chives, preferably fresh from the flowerpot
- 2 tsp parsley, 3 – 4 fresh umbels
- Pepper, freshly ground
Instructions
Working time approx. 10 minutes; Total time approx. 10 minutes
Low-carb, Montignac, Atkins
Finely chop the herbs and vegetables (especially the carrots) with a sharp knife and mix with the crème fraîche. Season to taste with pepper. The capers usually have enough salt on their own that no extra salt is needed. Meanwhile, boil the egg until slightly runny on the inside, or at most, soft-boiled, then rinse with cold water and let it cool for a few minutes in a bath of cold water. Then peel it, cut it into small pieces and mix it with the rest of the ingredients. Do not hard-boil the egg, otherwise it will not taste as good. Finally, drain the canned tuna (do not squeeze it, or it will become too dry!) and stir it into the crème fraîche. In my opinion, this salad tastes much better than the classic ones based on gherkins and mayonnaise, and is comparatively light on the stomach and much easier to digest. You can save some calories by using crème légère instead of crème fraîche, as the cream accounts for the lion’s share of the calories at approximately 150 kcal. One serving has only 7-8 g of carbohydrates and is a filling meal for dinner!
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