GORGONZOLA and Walnut BALLS 2

00005 VEGETABLES with TUNA INGREDIENTS 4 PERSONS 340 g tuna in oil, red onion, 1 courgette, 1 cucumber 2, 2 tomatoes, 1 head of lettuce, 1/2 red pepper, 1/2 yellow pepper, 5 tablespoons of mayonnaise, 80 g of yogurt, 1 sprig of parsley, 1/2 tablespoon of salt, 3 pinches of salt, pepper, 1/2 teaspoon curry Washed and sliced Zucchini, bring to a boil 1/2 litres of salted water with coarse salt and boil 5 minutes, then drain and stendetele on a cloth to dry.

Removed with a knife the pith and seeds from peppers, without breaking them.

Rinse, cut them into rings and place them on a sheet of absorbent paper towels.

Peel the cucumber, wash it, cut it to 4 mm thick slices.

Sprinkle with salt and let stand for 20 minutes.

Peel the onion and cut it into slices about 3 mm thick; leave 10 minutes underwater current slices because lose pungent aroma.

Wash and dry with a cloth the tomatoes, cut into 1/2 slices and sprinkle them with salt.

Cut cored and outer leaves of lettuce, wash.

Wash the parsley leaves, dry and chop.

Stir with a fork in a bowl the mayonnaise with yogurt, beating well to mount the mixture.

Add the curry powder, salt and pepper and mix thoroughly.

Wring lightly and wipe with a paper towel the slices of cucumber, onion and tomatoes.

Line a serving platter with a layer of salad.

Arrange the various vegetables alternate overlapping the slices slightly.

Cutlery in the drained tuna from the oil, garnish with a dollop of sauce and sprinkle with the chopped parsley.

Serve the salad, passing the remaining sauce aside.