1 double package of TRATA SMOKED TUNA PIQUANT
90 ml of oil from the tuna package
1 red onion
100 ml of red wine vinegar
50 ml of water
2 liters of very hot water
600 gr of wild greens, washed
30 ml of lemon juice
1 liter of very cold water and 300 gr of ice cubes
200 gr of cherry tomatoes
100 gr of peppers
50 gr of dill weed
4 slices of country-style bread as a garnish
Open the package of tuna and keep its oil.
Peel the onion and cut it in thin slices. Put 50 ml of water and the vinegar in a bowl. Add the onion and set aside until it takes on a good color; this will take approximately 20 minutes.
Bring 2 liters of water to boil in a large pot. Add salt and add the wild greens. Let them cook for a few minutes. The exact time depends on how soft we want the greens to be.
Prepare the sauce. In a large bowl, mix the oil from the tuna and the lemon juice until a uniform mixture of oil and lemon forms.When the greens are ready (that is, steaming hot), use a pasta grabber to move them to the water with ice cubes. Let them cool down for a few minutes until fully cooled. Drain well and move them to the bowl with the oil and lemon.
Wash the cherry tomatoes and cut them in half if needed. Mix the greens with the cherry tomatoes, peppers, and dill weed. Add the onion. Serve with the slices of bread on the side and the TRATA smoked tuna on top.