Big Salad with a Sea Scent with salted tuna bites: a fresh, complete, and flavorful dish, perfect for summer. A balanced mix of proteins, fibers, and taste, ready in a few minutes but capable of surprising with every bite.
Prepare all the ingredients.
Cook two small potatoes for about 40 minutes, meanwhile peel the carrots and cut them into julienne.
Peel the cucumbers and slice them into rounds.
Drain the artichokes from the oil and cut them in half, drain the cherry tomatoes.
Peel the potatoes while still hot and cut them into pieces.
For two people use two bowls, in each pour the potatoes, arugula, carrots, and cucumbers.
Drain the tuna bites, add one tablespoon of them, 2 anchovies, 2 artichokes, and a handful of cherry tomatoes.
It is recommended not to add salt as the tuna will flavor the entire salad.
Serve with pane carasau seasoned with tuna bottarga pâté with pistachios.
Can be stored for 24 hours in the refrigerator.
How to serve: Together with pane carasau.
Italia
| Energy (kcal) | 46.45 |
| Carbohydrates (g) | 4.14 |
| of which Sugars (g) | 1.85 |
| Fat (g) | 1.32 |
| of which Saturates (g) | 0.44 |
| Protein (g) | 4.26 |
| Fiber (g) | 1.04 |
| Sale (g) | 0.09 |
