Composition / ingredients
Cooking method
Having prepared the necessary ingredients, we proceed to cooking:
- peel the celery, cut into small cubes;
- peel the apple, cut out the core, cut into cubes;
- peel the carrots and onions, also cut into cubes in proportion to the apple and celery;
- garlic is cleaned, passed through a press;
- open a can of tuna, drain the liquid, using a fork, divide the fish into small pieces;
- my dill and cucumber, chop the dill with a knife as small as possible, cut the cucumber into cubes;
- put tuna, apple, carrot, celery, onion, dill and garlic in a deep salad bowl, mix;
- add olive oil and apple cider vinegar to the salad, as well as lemon juice and sea salt, mix;
-we divide the endive into separate leaves, cut off the ends, place the leaves on a serving dish;
- fill each leaf with tuna salad, decorate with dill sprigs if desired.
We serve on the table, bon appetit!
The calorie content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Dill greens - 38 kcal/100g
- Tuna in vegetable oil - 190 kcal/100g
- Tuna in its own juice - 96 kcal/100g
- Fresh tuna - 101 kcal/100g
- Onion - 41 kcal/100g
- Lemon juice - 16 kcal/100g
- Olive oil - 913 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Sea salt - 0 kcal/100g
- Endive - 17 kcal/100g
- Celery stalk - 12 kcal/100g
