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 enriched with tomatoes, basil, garlic, and olive oil for a Mediterranean touch. Perfect to enjoy as a second course or as a light main dish.
Cook the beans llllllllllllllllll
Slice the white part of the leeks and steam them
Wash and drain the escarole
Cut the tomato, remove the seeds, and slice it
Wash and quickly 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
Fragrance the inside of a salad bowl by rubbing it with a crushed garlic clove and place a dozen broken leaves of basil, pine nuts, salt, and pepper at the bottom
Dress with oil poured in a thin stream and mix
Add the beans, the vegetables, and the shredded fish
Serve with the tuna warm
Accompanying wines: Lison-Pramaggiore Verduzzo DOC Trebbiano Di Romagna DOC Cirò Bianco DOC
Keep in the refrigerator for a maximum of 2 days
Light and healthy dish
Italy
| 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 |
