Sweet and sour leek salad with olives and tuna

Grate and press the orange.

Finely chop the parsley.

Cut the carrot piece and the loose green leaves from the top of the leeks.

Wash the leeks under running water.

Cut the leeks into equal pieces of up to ten centimeters.

Halve the pieces of leek in length.

Cut these pieces lengthwise into long thin strips of three mm thick.

Put the strips of leek in a colander and certainly pour over a liter of boiling water.

Let the leek stand for five minutes and drain.

In a bowl, beat the orange juice with the vinegar, honey and olive oil and a little salt and pepper to make a dressing.

Stir in the orange zest and parsley.

Scoop the leek strips through and leave the leeks for at least a quarter of an hour.

Just before serving, roast the lamb's lettuce loosely through the leek salad and spoon the salad into deep plates or wide bowls.

Divide pieces of tuna and olives.