Bart's Recipes
Start by preparing the ingredients. Rinse the Romaine lettuce leaves under cold running water and gently pat them dry with some kitchen paper. Drain the water from the tuna cans completely so the salad stays firm. Slice the red onion as finely as possible, cut the gherkins into very small cubes and chop the fresh parsley finely.
Put the drained tuna in a mixing bowl and break up the fish a bit with a fork. Add the sliced red onion and the finely cut gherkins to the bowl. Next, scoop in the sugar-free mayonnaise and stir everything together firmly until a well-mixed mass forms.
Finish the tuna salad by adding the seasonings. Sprinkle a pinch of turmeric and the freshly chopped parsley over the mixture and stir it in once more. Taste the salad and season it further with Celtic sea salt and perhaps some black pepper.
Take the dried lettuce leaves and lay them out as open boats on a plate. Distribute the prepared tuna salad evenly over the hollows of the lettuce leaves with a spoon. Serve the dish immediately.
