Tomato and tuna salad
How to make it
1
Remove the celery from the streaks and slice them into round pieces. Cut the cherry tomatoes and olives in half. Chop the anchovie filet finely, shred the basil and minced the garlic.
2
Add all ingredients other than finishing ingredients into the bowl and mix well.
3
Place on a plate, garnish with micro tomatoes and sprouts, and it's finished.
material
-
- White tuna can
- 1 can
-
- celery
- About 15cm
-
- Green olive seedsless
- 12
-
- basil
- 10g (approximately 18 sheets)
-
- Chop garlic
- 1 tsp
-
- Olive oil
- 3/2 tbsp
-
- White wine vinegar
- 1/2 tsp
-
- salt
- Small amount
-
- Black pepper
- Appropriate amount
-
- Lemon juice
- 2 tsp
-
- For micro tomato
- several
-
- For finishing pink sprout
- Appropriate amount
