Tuna on Chicory

Remove the ends from the chicory and set aside 6 outer leaves. Cut the inside into fine strips and season with salt and chopped thyme. Drain the canned tuna and mix with the mayonnaise. Season with salt, pepper and a dash of Tabasco sauce. Cut the tuna fillet into cubes. Heat some olive oil in a non-stick frying pan and fry the tuna cubes briefly in it so that they are still pink inside. Salt and sprinkle with coarsely grated pepper. Lift out and drain on kitchen paper. Place the chicory leaves in a star shape on plates, fill with the sliced chicory and spread the tuna cream on top. Sprinkle the tuna cubes on top and garnish with thyme.

Preparation Tip:

RECOMMENDATION: crusty baguette or ciabatta

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