Carpaccio, Tomato, and Bell Pepper Salad with Mayonnaise

Name: Carpaccio, Tomato, and Bell Pepper Salad with Mayonnaise
Yield: 6
Ingredients: For the salad:; 3 medium green tomatoes (360g), seeds removed, cut into 1cm cubes; 200g of carpaccio; 1/2 cup yellow bell pepper, cut into 1cm cubes (70g); 3 medium red tomatoes (360g), seeds removed, cut into 1cm cubes; 1/3 cup black olive, chopped (45g); 4 slices of bread form without crust (80g); For the mayonnaise:; 1 egg; 2 tablespoons finely chopped onion; 1 tablespoon lemon juice; 3/4 cup olive oil (180ml); 1 can of tuna in oil, drained and flaked (170g), chopped; 3 cups of pre-cooked curly endive (240g - for garnish)

1
For the salad:
2
3 medium green tomatoes (360g), seeds removed, cut into 1cm cubes
3
200g of carpaccio
4
1/2 cup yellow bell pepper, cut into 1cm cubes (70g)
5
3 medium red tomatoes (360g), seeds removed, cut into 1cm cubes
6
1/3 cup black olive, chopped (45g)
7
4 slices of bread form without crust (80g)
8
For the mayonnaise:
9
1 egg
10
2 tablespoons finely chopped onion
11
1 tablespoon lemon juice
12
3/4 cup olive oil (180ml)
13
1 can of tuna in oil, drained and flaked (170g), chopped
14
3 cups of pre-cooked curly endive (240g - for garnish)

Ingredients

1
For the salad:
2
3 medium green tomatoes (360g), seeds removed, cut into 1cm cubes
3
200g of carpaccio
4
1/2 cup yellow bell pepper, cut into 1cm cubes (70g)
5
3 medium red tomatoes (360g), seeds removed, cut into 1cm cubes
6
1/3 cup black olive, chopped (45g)
7
4 slices of bread form without crust (80g)
8
For the mayonnaise:
9
1 egg
10
2 tablespoons finely chopped onion
11
1 tablespoon lemon juice
12
3/4 cup olive oil (180ml)
13
1 can of tuna in oil, drained and flaked (170g), chopped
14
3 cups of pre-cooked curly endive (240g - for garnish)

Directions

1
Prepare the salad: line a 18cm diameter and 8cm high mold with plastic wrap
2
Place the green tomato
3
Arrange the carpaccio slices, yellow bell pepper, red tomatoes, and black olives on top, ending with the bread form
4
Press down well with your hands and cover with plastic wrap
5
Refrigerate for at least 1 hour
6
Prepare the mayonnaise: in a blender, combine the egg, chopped onion, and lemon juice
7
Blend on low speed, adding the olive oil gradually until thickened
8
Add the tuna and blend until well combined
9
Transfer to a serving bowl and reserve
10
Unmold the salad onto a large plate
11
Remove the plastic wrap
12
Distribute the curly endive leaves around the plate
13
Serve immediately with the mayonnaise
14
485 calories per serving