Crispy tuna salad
Instructions
If you want to soften the peppers and fennel slice, sprinkle the pretzels and let them rest for 15-20 minutes, then dry them before you add the other ingredients, without salt.
Cook the chicken for about 9, cool it well under running water, shell it and cut it into slices.
Clean the peppers by removing the stem, seeds and white parts and cut the flesh into strips.
Remove the hard outer leaves of the fennel and cut into 4 wedges and then sliced horizontally, including the earliest of the shank.
Cut the tomatoes into wedges.
Drain tuna and spezzettatelo.
Combined in a salad bowl peppers, fennel, tuna, capers and olives.
Add some Basil and mint leaves, add salt, pepper and seasoned with oil.
Stir gently and garnish the dish with the slices of egg and tomato wedges.
Ingredients and dosing for 4 persons
- 1 egg
- 2 green peppers
- 1 great fennel
- 2 salad tomatoes
- 1 tablespoon of pickled capers
- 30 g of pitted black olives
- 150 g of tuna in olive oil
- Basil
- Mint
- 3 tablespoons of olive oil extra virgin
- Salt
- White pepper