Tomato and tuna salad with yogurt
Cut the cherry tomatoes into small chunks. To improve the texture, it's a good idea to peel them before cutting them, as shown in the photo. Place the cut tomatoes in a colander to remove excess water, and sprinkle with salt
Break up the tuna with your hands and place it in a bowl, then add the tomatoes and ※ ingredients from [1], mix well, and chill in the refrigerator. (Reserve a small amount of broccoli for finishing.)
Cut the French bread into thin slices and bake in the oven for a few minutes until golden brown. Once removed from the oven, rub the garlic on the cut side of the bread and drizzle with a little olive oil, salt and Italian parsley
Place [2] on a plate, top with the reserved broccoli, chervil, and chives, and serve with baguette
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- canned white tuna
- 1/2 can
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- Fruit tomato
- 3 pieces
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- salt
- Small amount
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[※]
- Drain the Caspian Sea yogurt
- 130g
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- boiled broccoli
- 50g
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- Italian parsley chopped
- 1 tablespoon
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- Long onion, soaked green onion
- 10g
-
- Lemon juice
- Small amount
-
- salt
- Small amount
-
- French bread
- Appropriate amount
-
- garlic
- 1 piece
-
-
Olive Oil
Ardoino Extra Virgin - Appropriate amount
-
Olive Oil
-
- salt
- Appropriate amount
-
- Italian parsley chopped
- Appropriate amount
-
- Chervil for finishing
- Appropriate amount
-
- For finishing assatsuki
- Appropriate amount
