Description
The recipe for this salad I found in the book by Julia Vysotskaya. Replaced the anchovies for tuna and was simply magical, delicate salad sandwich! Try it – the taste is just fantastic.
Ingredients
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Bread
4 piece
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Tomato
2 piece
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Red sweet pepper
1 piece
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Tuna
1 piece
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Lettuce
100 g
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Garlic
1 piece
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Olive oil
130 g
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Vinegar
1 tsp
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Sauce
1 Tbsp
Cooking
Our products: white Bread for toast, tuna in its own juice, red bell pepper, ripe tomatoes, salad Mizuna, garlic, olive oil, balsamic vinegar and tapenade of dried tomatoes.
Prepare the tomato base. Tomatoes grate on a coarse grater, discard the skins. Add chopped garlic, 100 g of olive oil, 1 teaspoon vinegar and 1 tablespoon tapenade of tomatoes.
Mix well.
Bulgarian pepper cut into strips.
Fry in a pan in olive oil with salt and pepper.
When the pepper is Golden brown, remove it from the stove.
Tuna and salad Mizuna to connect, add 1 tbsp. a spoonful of tomato sauce and stir.
Dry bread in the toaster.
Put on bread with tomato base.
On tomato put the tuna salad.
The final touch is warm peppers.
The taste of the salad turns out juicy, slightly sweet. Bon appetit!
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