Tuna salad

Tuna salad

Total: 20 Min. | Active: 20 Min.
lactose-free, gluten-free
Nutritional value / people: 669 kcal
, Fat: 33 g
, Carbohydrate: 42 g
, Protein: 48 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Dressing

2 tbsp balsamic vinegar
3 tbsp olive oil
1 garlic clove, squeezed
½ tsp salt
a little pepper

Tuna salad

100 g mixed leaf salad
1 tin red kidney beans (approx. 290 g, rinsed, drained
200 g cherry tomatoes, cut in half
1 tin pink tuna in oil (approx. 155 g, in chunks
1 onion, cut into thin slices
50 g olives (e.g. Kalamata, halved, pitted)
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How it's done

Dressing

Mix the vinegar, oil, salt and pepper in a bowl.

Tuna salad

Mix the lettuce with all the other ingredients up to and including the olives in the dressing.

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