Insalata di Tonno
With the arrival of Spring… sort of, my mind is turning to being healthier, and naturally happier when the sun finally breaks through! I’m on a bit of a health kick anyway at the moment but with warmer days approaching I crave Mediterranean style salads. So here’s one of my favourites, insalata di tonno - I’ve never had a bad tuna salad in Italy, in fact just writing those words have taken me back to sitting in beach bars with this delicious salad served up. This salad is great for work lunches, split out the ingredients and prep ahead for a couple of days or serve it up in a huge bowl great to accompany BBQs.
So here you go, you can mix it up your own way by removing or adding ingredients but this is my perfect combo.
Ingredients:
Mixed salad leaves
Cannellini beans
Tomatoes
Grated carrot
Cucumber
Radishes
Black pitted olives
Extra Virgin Olive Oil & red or white wine vinegar - this for me is the key ingredient, it brings the whole salad alive.
Additional ingredients you could try:
Soft boiled egg (best when its just warm and the yolk is still a little runny)
Asparagus
Mozzarella
What’s your favourite salad combo? Comment below, and share your salad pictures with me on social media tag us on Twitter or Instagram with @CookingCarafes or find me on Facebook.
Insalata di tonno - tuna salad