Iced Vegetables with Conserved Tuna

Preparation of Iced Vegetables 1. Prepare a large bowl of ice water and set aside. 2. Fill a saucepan with water and bring to a boil. 3. Blanch the carrots and cucumbers in the boiling water for 1 minute. 4. Using a slotted spoon, transfer the blanched vegetables to the ice water to cool down. 5. Repeat the blanching process with the iceberg lettuce for 30 seconds. 6. Add the iceberg lettuce to the ice water. 7. Let the vegetables sit in the ice water for 5 minutes, then drain and pat dry.

Preparation of Conserved Tuna 1. In a bowl, flake the conserved tuna with a fork. 2. Drizzle extra virgin olive oil and lemon juice over the tuna. 3. Add chopped fresh parsley, salt and pepper to taste. 4. Mix well to combine.

Assembling the Salad 1. In a serving bowl, combine the iced vegetables and conserved tuna. 2. Toss gently to combine all the ingredients. 3. Season with additional salt and pepper if needed. 4. Serve the iced vegetables with conserved tuna chilled, and enjoy!