Vegetables with Tuna Sauce
- 500 grams green Asparagus
- 200 Snow peas
- 1 medium-sized Kohlrabi
- 1 bunch Arugula
- freshly ground peppers
- lemons (juiced)
- ½ teaspoon Mustard
- ½ teaspoon sugar
- 2 olive oil
- 60 grams Tuna (natural)
- 1 tablespoon small Caper
- 3 Anchovy fillet
- 1 tablespoon balsamic vinegar
- 100 grams Yogurt (0.1% fat)
Rinse the asparagus, peel the lower third and cut off the ends. Rinse and peel the snow peas.
Peel the kohlrabi and cut into thin slices. Rinse the arugula, shake dry and remove any existing hard stems.
Cook the asparagus in salted water for about 7 minutes. Add the snow peas and kohlrabi after 2 minutes of cooking. Drain, rinse cold and drain again.
For the dressing, mix the lemon juice with the mustard and olive oil and season with salt, pepper and sugar.
Drain the tuna. Rinse the anchovies and pat dry. Purée both together along with the balsamic vinegar and yogurt. Stir in the dressing and capers and season everything to taste.
Arrange the vegetables decoratively on plates along with the arugula. Serve drizzled with the tuna sauce.