Knead a butter mixture from the herbs, softened butter, sauteed shallots and garlic.
Marinate the fennel as follows: Remove the coarse center stalk from the fennel bulb and shave into fine slices. Chop the greens and put everything together in a large enough bowl. Add oil, mustard, juice of one lemon and mix everything together well – preferably with your hands.
Remove the tuna from the can and drain.
Rinse arugula lettuce, dry and pluck into bite-sized pieces. Remove stem and end from fresh pineapple – then cut into quarters – scoop out flesh – remove hard stem and cut into narrow strips.
Now arrange the sandwich: Spread farmhouse bread or toast with herb butter – lettuce, fennel and tuna on top, top with pineapple and toss together. Tasty – delicious – unfortunately not quite cheap.
If you like, toast the bread beforehand or roast it in a grill pan or frying pan.
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – so you always have everything ready!
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