Clean the bell bell pepper and onion, clean and cut into cubes. Halve the celery and cut into fine slices. Season with vinegar, oil, spices and sweetener. Drain the fish from the can and add it. Cut basil and spread evenly on the lettuce. Cut tomatoes into quarters, remove seeds and arrange decoratively on the lettuce. Serve with whole-grain bread with buttermilk cheese and a glass of tomato juice.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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