Gibburt

This salad is one of my favourites for lunch: wonderfully moist and with a nice mix of sweet, sour and tangy flavours.

• 250 g canned tuna
• 2 apples
• 2 carrots
• 2 celery sticks
• Some oil and vinegar (white wine or cider works best)
• Some fresh herbs (esp. dill and parsley)

Drain the tuna. Separate the chunks into individual flakes with a fork. Coarsely grate the apples and carrots and finely chop the celery sticks. Mix the ingredients together and season to taste with oil, vinegar, herbs, salt and pepper.

Filed under: Leisure by Ralf Damaschke | Social tagging: salad