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.
Step 1 of 5: Hard-boil the egg, then let it cool slightly and peel it carefully.
Step 2 of 5: Cut the avocado in half, remove the pit and scoop out the flesh.
Step 3 of 5: Grate or finely chop the cucumber flesh, removing excess water if needed.
Step 4 of 5: Combine the ricotta, drained tuna, avocado and cucumber in a bowl.
Step 5 of 5: Season with soy sauce and mix until
Recipe by
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Contains nickel · Allergens detected: Gluten, Eggs, Fish, Soy, and Milk
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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