Prepare the following ingredients:
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- Drain the oil from the tuna, crush the chunks a bit using a fork, and put them into a bowl.
If you wish, you can skip the draining and use this oil instead of vegetable/olive oil later when seasoning the salad. - Chop the scallions, altogether with the green parts. Finely chop lettuce leaves. Slice the carrot. Add the vegetables into the bowl with tuna and toss. Now, add the oil and some salt and vinegar to taste and toss again.
This time I used white wine vinegar, but in this recipe any white vinegar will do just perfect.
Serve just as it is, or with some toasted bread.