A fresh, quick, no-cook summer lunch, perfect when you want to bring something light yet nourishing to the table. The ricotta, avocado, tuna and cucumber sauce is creamy, protein-rich and flavorful, ideal to enjoy on its own or with bread, croutons or a source of carbohydrates of your choice.
Hard-boil the egg, then let it cool slightly and peel it carefully.
Cut the avocado in half, remove the pit and scoop out the flesh.
Grate or finely chop the cucumber flesh, removing excess water if needed.
Combine the ricotta, drained tuna, avocado and cucumber in a bowl.
Season with soy sauce and mix until
Consume immediately after preparation to keep the avocado and cucumber fresh. If needed, store in the refrigerator in an airtight container for up to 12 hours, with plastic wrap in direct contact with the sauce to limit oxidation. Do not freeze.
Italia
