A fresh and light salad perfect for summer, enriched with cherry tomatoes, red onions, and tuna. Great to serve as a main dish or side dish, ideal for lunch at the beach or at the office.
Wash the apple and peel the avocado
Rinse the beans, drain them well and then combine them with the cherry tomatoes.
Slice the onion thinly
Add the drained tuna.
Season with salt and dress with a drizzle of oil.
Transfer the salad to a serving dish, sprinkle with oregano and serve with parsley, accompanied by bread.
Store in the refrigerator in an airtight container for a maximum of 1 day.
For impeccable results, choose a high-quality canned tuna, preferably stored in glass jars. You can choose either the oil-packed or natural version and also add other ingredients like capers, sun-dried tomatoes, aromatic herbs, julienned carrots, sliced radishes. To make the onion more digestible, it is recommended to soak it in cold water for at least half an hour. You can flavor your salad with a few leaves of thyme or basil.
Italy, Lazio
| Energy (kcal) | 122.09 |
| Carbohydrates (g) | 7.68 |
| of which Sugars (g) | 2.35 |
| Fat (g) | 5.73 |
| of which Saturates (g) | 1.3 |
| Protein (g) | 8.51 |
| Fiber (g) | 3.93 |
| Sale (g) | 0.01 |
