John Myers
Contents
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Ingredients
- 2 Tomatoes
- 1 small can Artichoke hearts
- 1 Spring onion fresh
- 10 bitter Pickled olives
- 100 g Arugula
- 1 small can Tuna drained in olive oil
- 1 tbsp Freshly squeezed lemon juice
- 1 tbsp Mild balsamic vinegar
- 0,5 tsp Sugar
- 0,5 tsp Black pepper from the mill
- 0,5 tsp Salt
- 3 tbsp Extra virgin olive oil
Instructions
- Cut tomatoes into narrow wedges and place in a salad bowl. Add the drained artichoke hearts, the sliced spring onion and the pitted olives.
- Season everything with lemon juice, vinegar, sugar, pepper, salt and oil, mix once and let the salad steep for at least 30 minutes.
- Just before serving, fold in the washed and spun dry rocket and serve the salad with the torn tuna topped with slices of fresh baguette.
Nutrition
Serving: 100gCalories: 317kcalCarbohydrates: 4gProtein: 0.7gFat: 33.3g
