Tuna salad with zucchini, cheese and iceberg lettuce

Ingredients for 6 servings:

• 1 can tuna in its own juice
• 150 g cheese (Gouda, Edam or Tilsiter)
• 1 m.-large zucchini
• ½ small iceberg lettuce
• ½ small cucumber(s)
• 1 large onion(s), red
• 120 ml natural yogurt
• 1 tsp, heaped mustard, mild
• 30 ml vinegar (wine vinegar)
• 30 ml olive oil
• 1 tsp salt
• 1 tsp sugar
• pepper
• chives

Instructions

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

It’s the dressing that makes it!

Drain the tuna and shred it in a bowl. Finely dice the cheese, cucumber, and zucchini (remove the seeds from the cucumber and zucchini if ​​desired) and add. Finely dice the onion and mix with the chopped iceberg lettuce. Whisk together a dressing from the yogurt, mustard, vinegar, oil, salt, pepper, and sugar and drizzle over the salad. Then mix everything together and let it sit in the refrigerator for at least 2 hours. Add the finely chopped chives before serving. Delicious as a dinner or party salad with fresh baguette or ciabatta.