Wednesday, September 30, 2015

Tomato and Endive Salad with Tuna

The only thing I have changed in this recipe is that I use balsamic dressing.

Tomato and Endive Salad with Tuna

Curly endive, tomatoes and tuna with a mustard-garlic vinaigrette.
2 servings
Preparation 10 min 
Cooking 5 min
370 calories per serving 


1 3/4 cupcurly endive, torn 70 g
1tomatoes, cut into wedges or slices120 g
2 tbspolive oil 30 mL
1 clovegarlic, minced 
1/2 tbspwine vinegar 8 mL
1 tspDijon mustard5 mL
1 pinchsalt [optional] 0.1 g
 ground pepper to taste  
170 gtuna, canned 
6black olives 2 1/2 tbsp
60 gfeta cheese, diced 


  1. Tear the lettuce leaves into bite-size pieces and put them in a salad bowl. Cut the tomatoes into wedges or slices, then add them to the bowl.
  2. Heat the oil in a small saucepan over low heat. Mince the garlic and add it to the pan. Cook 1 min, withstirring, then pour in the vinegar and mustard. Warm through and season to taste with salt and pepper.
  3. Pour the dressing over the salad, then add the tuna, olives, and Feta cheese. Toss well and serve.

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