Vegetable salad with canned tuna


Vegetable salad with canned tuna

Vegetable salad with canned tuna

Ingredients:

fresh cucumbers – 2 PCs.
fresh-frozen green beans – 200 g
rocket – 50 g
frieze salad – 0.5 head
vegetable oil – 3 tbsp
avocado – 1 PC.
red wine vinegar – 1 tbsp
salt – to taste
canned tuna in its own juice – 400 g
tomatoes cherry – 500 g
lime – 1 PC.

Preparation:

Beans, not defrosting, boil in plenty of boiling salted water 5 minutes, Discard in a colander, rinse with cold water. Allow to cool, then cut off the bean ends.

With lime to remove fine zest grater, from the pulp squeeze the juice. Avocado cut in half, peel and remove the seeds. The flesh cut into small cubes and pour over the lime juice.

Tomatoes, cucumber, rucola and frisee lettuce, wash, dry. Tomatoes halved, cucumber cut into half rings. The frieze to disassemble the leaves coarsely and them to pick. Small leaves of arugula to leave as is. A major cut in half.

Put all the greens in a large bowl, sprinkle with vinegar, oil, salt and pepper. Stir and leave for 10 min.

Add to salad chopped tomatoes, beans, cucumber, avocado and lime rind. Mix well.

Tuna has to be drained. Dismantle the fish into pieces, add to salad, mix well and immediately serve.

Bon appetit!

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