Tomato and tuna salad
This is a convenient salad that can be made simply by mixing it.
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
-
- Cherry tomato
- 15
-
- Green olive seedsless
- 12
-
- Anchovy filet
- 2
-
- basil
- 10g (approximately 18 sheets)
-
- Chop garlic
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 3/2 tbsp
-
Olive Oil
-
- 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
[PR]
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