Salad with tuna and olives
Tuna salad is a fresh and light dish, therefore ideal during the summer season but also perfect for a quick meal or easy to eat outside home, perhaps in the office during the lunch break. Despite being quick and easy to prepare, this dish lends itself to be a nourishing and complete meal, especially if accompanied by a slice of fresh bread or toasted croutons. Also excellent for low-calorie diets, because it provides a great nutritional contribution, starting from the large quantity of proteins and minerals of the tuna up to the many vitamins and minerals of the vegetables, with a very low fat provision. Wellbeing guaranteed!
# Italian cousine, Easy, Easy, Italian cousine
Ingredients
- 20 g natural Orlando Yellow Fin tuna
- 1 handful mixed salad green lettuce spinach, rocket
- 2 tablespoons pitted black Taggiasca olives
- 6 Datterini tomatoes
- to taste salt
- to taste Extra virgin olive oil
Instructions
- We wash the lettuce leaves
- Coarsely chop them and transfer them to a serving dish
- Add the olives and the tuna, draining well the conservation water.
- Wash the tomatoes, cut them into wedges and add them to the salad
- Season everything with a drizzle of extra virgin olive oil and a pinch of salt
- Serve immediately or place the dish without seasoning in the refrigerator, covered with cling film, and take it out after a few hours, when ready to eat it.
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