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Tuna salad with pineapple

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Ingredients for 2 servings:

  • 1 can tuna in its own juice
  • ½ pineapple, fresh, cut into pieces
  • 100 g lamb’s lettuce
  • ½ red bell pepper(s), cut into very thin strips
  • 4 tbsp vinegar (herb vinegar)
  • 2 tbsp oil (walnut oil)
  • 2 tsp jam (raspberry jelly)
  • Salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Low-carb

Mix the raspberry jelly with the vinegar until smooth. Add the oil and season with salt and pepper. Wash the lamb’s lettuce, mix it with the remaining ingredients, and stir in the dressing. The salad is delicious as is or as a side dish with beef steak.

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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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