Tomato and tuna salad with yogurt
Chop the fruit tomatoes into small, small pieces. At this time, to improve the texture when you eat it, it is best to peel the skin and cut it as shown in the photo. Place the cut tomatoes in a colander, remove excess water from the tomatoes and sprinkle with salt.
Put the tuna in a bowl while loosening it with your hands, add the tomatoes from [1] and * to the mixture, then chill in the fridge. (Leave a small amount of broccoli for finishing.)
Slice the French bread into thin slices and bake in the oven for a few minutes until golden brown. Once you remove it from the oven, rub the garlic onto the slices of the bread and pour in small portions of olive oil, salt and Italian parsley.
Place [2] on a plate, place the leftover broccoli, cherville and siblet, and serve with a bucket to complete the process.
-
- White tuna can
- 1/2 can
-
- Fruit tomato
- 3 pieces
-
- salt
- Small amount
-
[※]
- Drain the Caspian Sea yogurt
- 130g
-
- Boiled broccoli
- 50g
-
- Italian parsley chopped
- 1 tablespoon
-
- Long onion sprinkled onion
- 10g
-
- Lemon juice
- Small amount
-
- salt
- Small amount
-
- French bread
- Appropriate amount
-
- garlic
- 1 piece
-
- Olive oil
- Appropriate amount
-
- salt
- Appropriate amount
-
- Italian parsley chopped
- Appropriate amount
-
- For finishing cherbil
- Appropriate amount
-
- For finishing assatsuki
- Appropriate amount
