Don't feel like spending a long time in the kitchen during summer heat? Then this summery salad is just right. It's ready in no time and tastes wonderfully fresh.

Ingredients (4 servings)

  • 2 cans tuna in its own juice (5.3 oz drained weight each)
  • 7 oz lamb's lettuce
  • 2 ripe avocados
  • 9 oz cherry tomatoes
  • 1 red onion
  • 1 organic lemon (juice and zest)
  • 5 tbsp extra virgin olive oil
  • 1 tsp whole grain Dijon mustard
  • 1 tsp liquid honey
  • Sea salt and freshly ground black pepper

Kitchen utensils: Salad spinner, large salad bowl, small mixing bowl, whisk, cutting board, sharp knife, tablespoon, strainer, lemon press, zester

Preparation (20 minutes)

  1. Thoroughly wash the lamb's lettuce in cold water. Spin the leaves dry in the salad spinner so the dressing will stick later and won't get watered down. Then transfer to a salad bowl.
  2. Place the tuna in a strainer, drain well and break into coarse pieces with a fork.
  3. Peel the red onion, halve it and cut into paper-thin half rings. Wash the cherry tomatoes and halve or quarter them depending on size.
  4. For the dressing, whisk together the lemon juice with Dijon mustard, honey, a pinch of salt and some lemon zest in a small bowl. Work in the olive oil until a creamy emulsion forms. Season with salt and pepper to taste.
  5. Halve the avocados just before serving, remove the pit and lift the flesh out of the skin with a spoon. Cut into wedges and drizzle with a squeeze of lemon juice to preserve the bright green color.
  6. Add the dressing to the lamb's lettuce, tomatoes, onion rings and tuna. Distribute the avocado wedges on top.

Serving Tips

Arrange the salad on a flat plate. Add some black pepper and if desired, a few fine lemon zests on top. Toasted ciabatta goes well with this.

Beverage Recommendation

  • A well-chilled Vermentino from Sardinia pairs nicely with the tuna.
  • As a non-alcoholic alternative, a lemon-basil lemonade with sparkling mineral water is a great choice.

Recipe Variations

  • For a vegetarian version, replace the tuna with coarsely mashed chickpeas marinated with some olive oil, lemon zest and smoked paprika.
  • If you like it spicier, fold in some black olives, capers and finely chopped pepperoncini.