Tuna salad with beans is a fresh and tasty dish, ideal for summer days. The combination of fresh tuna with fresh white beans, pine nuts, and escarole makes this salad rich in flavors and textures. It is enhanced with tomatoes, basil, garlic, and olive oil for a Mediterranean touch. Perfect to enjoy as a second course or as a light main dish.
Boil the beans llllllllllllllllll
Slice the white part of the leeks and steam them
Wash and drain the lettuce
Cut the tomato, remove the seeds, and slice it
Quickly wash and dry the tuna, brush it several times with oil
Heat a grill very well, place the tuna on it, and grill in the oven for 10 minutes on each side
Scent the inside of a salad bowl by rubbing a crushed garlic clove on it, and place a dozen torn basil leaves, pine nuts, salt, and pepper at the bottom
Dress with a drizzle of oil and mix
Add the beans, vegetables, and shredded fish
Serve with the tuna warm
Accompanying wines: Lison-Pramaggiore Verduzzo DOC, Trebbiano Di Romagna DOC, Cirò Bianco DOC
Store in the refrigerator for up to 2 days
Light and healthy dish
Italia
| Energy (kcal) | 91.2 |
| Carbohydrates (g) | 8.7 |
| of which Sugars (g) | 1.93 |
| Fat (g) | 2.29 |
| of which Saturates (g) | 0.61 |
| Protein (g) | 6.86 |
| Fiber (g) | 5.11 |
| Sale (g) | 0.01 |
