Salad with arugula and canned tuna

Step-by-step cooking

1. Step 1:

   

   How to make a salad with arugula and canned tuna? Prepare all the products listed in the recipe. You can change the volume and composition of greens to suit your tastes and preferences.

2. Step 2:

   

   Peel the carrots and onions. If possible, take red, shallots or white onions. These three varieties have a mild taste and are great for vegetable mixes. Rinse the Peking cabbage leaves, arugula and vegetables in clean water and dry well with a kitchen towel or paper napkins. There should be no excess water on the products.

3. Step 3:

   

   Cut the Peking cabbage into thin strips, as in the photo and send it to a deep salad bowl.

4. Step 4:

   

   Grate the carrots on a coarse grater or on a grater for Korean salads. Add to the cabbage.

5. Step 5:

   

   Then send the arugula. Instead of rucolla, you can add any salad leaves to your taste to the salad. It can be spinach leaves, corn lettuce, iceberg and so on.

7. Step 6:

   

   Cut the onion into thin feathers or half rings. Put the canned tuna and onion in a salad bowl. Try to preserve the integrity of the pieces of fish, so with further mixing the tuna will not turn into porridge.

8. Step 7:

   

   Remove the olives from the brine and add to the salad. Fruits of different colors look beautiful and appetizing.

9. Step 8:

   

   Salt the finished salad to taste, add ground peppers and fresh herbs, chopped finely. Pour a small amount of olive oil or vegetable oil and lemon juice.

10. Step 9:

    

    Mix the salad gently before serving. Ready!