Filling Tuna and Vegetable Salad

Wash the lettuce, green onions, and dill thoroughly in plenty of cold water. After drying with paper towels, tear the lettuce into small pieces by hand, and finely chop the green onions and dill with a sharp knife.

Slice the cucumber into rings, remove the seeds from the capya pepper, and slice it into julienne (long thin) strips. Cut the cherry tomatoes in half.

Roast the sesame seeds in a small pan over medium heat for 1-2 minutes until they take on a light color, then set aside. In a sauce bowl, mix the olive oil, lemon juice, apple cider vinegar, mustard, salt, black pepper, and sumac with the roasted sesame seeds to obtain a homogeneous sauce.

Add all the prepared greens and chopped vegetables into a large salad bowl. Drizzle the prepared sauce over everything so it covers all areas and gently mix with the help of a wooden spoon.

Drain the oil from the canned tuna thoroughly. Lightly flake the fish with a fork and place it on top of the salad. Just before serving, sprinkle smoked red pepper powder on top to prepare for presentation.