Is it too soon to look for the summer? Never! Looking for a very light dinner? Always! Check this recipe out for a fantastic fresh and crunchy combination with tuna.
Servings: 1
Calories: 380kcal
Ingredients
- 150 g drained canned tuna in brine
- 50 g celeriac
- 50 g cherry tomatoes
- 1 handful corn salad
- 5 kalamata olives
- juice from half a lemon
- salt to taste
Instructions
- Drain the tuna can.
- Wash and drain the corn salad.
- Grate the celeriac; cut the tomatoes in quarters.
- Place the salad in a bowl, add the cherry tomatoes and the grated celeriac on top, then on top of everything the drained tuna and the olives.
- Squeeze the juice of the lemon and season and season with salt if necessary.
