A sea-scented salad bowl with salted tuna bites: a fresh, complete and flavorful dish, perfect for summer. A balanced mix of protein, fibre and taste, ready in just a few minutes yet sure to surprise with every forkful.
Prepare all the ingredients.
Cook two small potatoes for about 40 minutes; meanwhile, peel the carrots and cut them into julienne strips.
Peel the cucumbers and slice them into rounds.
Drain the artichokes from the oil and cut them in half, drain the cherry tomatoes.
Peel the potatoes while they are still hot and cut them into pieces.
For two people, use two bowls; in each one add the potatoes, arugula, carrots and cucumbers.
Drain the tuna bites, add a spoonful of them, 2 anchovy fillets, 2 artichokes and a handful of cherry tomatoes.
It is recommended not to add salt, as the tuna will season the whole salad.
Serve with carasau bread dressed with tuna bottarga pâté with pistachios.
They can be stored in the refrigerator for 24 hours.
How to serve: with carasau bread.
Italia
| Energy (kcal) | 93.86 |
| Carbohydrates (g) | 5.54 |
| of which Sugars (g) | 1.79 |
| Fat (g) | 4.96 |
| of which Saturates (g) | 2.81 |
| Protein (g) | 6.36 |
| Fiber (g) | 1.18 |
| Sale (g) | 0.38 |
