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.
Step 1 of 9: Prepare all the ingredients.
Step 2 of 9: Cook two small potatoes for about 40 minutes; meanwhile, peel the carrots and cut them into julienne strips.
Step 3 of 9: Peel the cucumbers and slice them into rounds.
Step 4 of 9: Drain the artichokes from the oil and cut them in half, drain the cherry tomatoes.
Step 5 of 9: Peel the potatoes while they are still hot and cut them into pieces.
Step 6 of 9: For two people, use two bowls; in each one add the potatoes, arugula, carrots and cucumbers.
Step 7 of 9: Drain the tuna bites, add a spoonful of them, 2 anchovy fillets, 2 artichokes and a handful of cherry tomatoes.
In summary: Not suitable for vegans · Not suitable for vegetarians · Contains lactose · Contains nickel · Allergens detected: Fish and Milk
Step 8 of 9: It is recommended not to add salt, as the tuna will season the whole salad.
Step 9 of 9: Serve with carasau bread dressed with tuna bottarga pâté with pistachios.
| Average values | Per 100 g |
|---|---|
| Energy | 393 kJ94 kcal |
| Fat | 4.95 g |
| of which saturated fatty acids | 2.8 g |
| Carbohydrates | 5.54 g |
| of which sugars | 1.79 g |
| Fibre | 1.19 g |
| Protein | 6.36 g |
| Salt | 0.38 g |
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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