1 cucumber
200 g red and yellow cherry tomatoes
1 bunch of radishes
Approx. 150 g mixed salad leaves (e.g. chicory, rocket, romaine, radicchio)
1 tin tuna fish in its own juice (approx. 200 g)
50 g black olives
1 garlic clove
3 tbsp. red wine vinegar
1 tbsp. Dijon mustard
Salt, freshly ground pepper
5-6 tbsp. olive oil

1. Wash the cucumber, halve lengthways and cut into slices. Wash and halve the tomatoes,
   wash the radishes, clean and slice thinly. Separate the salad leaves, clean the romaine
   lettuce and roughly divide into pieces. Wash and spin dry or let it drain well. Drain the tuna
   fisk godt og skær i stykker i mundrette stykker.
2. For the dressing, peel the garlic clove and grate finely. Thoroughly stir the vinegar with
   the mustard, salt and pepper until the salt has dissolved. Pour in the oil and beat with a whisk
   for at skabe en tyk og cremet sauce. Rør hvidløg i.
3. Læg de tilberedte ingredienser med olivenne i en stor salatskål, og bland dressingen i.