How to make the boats of Belgian envy with tuna, a recipe that involves adding capers and mayonnaise to the leaves of this particular type of salad.
Ingredients for 4 portions
- 1 tablespoon of pickled capers
- 1 sprig of parsley
- 2 tablespoons of mayonnaise
- 2 tufts of Belgian envy
- 1 spring onion
- 2 tablespoons of extra virgin olive oil
- 150 gr tuna in oil
- salt and pepper
Preparation of the boats of Belgian envy with tuna
Clean the salad by washing it carefully, peel it and place the larger sheets on a cloth to dry them.
Cut the central part of the tufts into thin slices and cut them, then peel the onion and chop it.
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Heat the oil in a pan and brown the salad with the spring onion for about 2 minutes, taking care to mix frequently.
Add the drained and crumbled tuna, the drained capers, about 1 tablespoon of chopped parsley, salt and pepper. Stir and cook for 10 minutes, then leave to cool.
Tie the mixture by incorporating the mayonnaise and distribute the dressing obtained in the leaves set aside previously.
Keep in the refrigerator until ready to serve, add more chopped parsley just before serving.
