Tuna and artichoke salad
Instructions
Remove the hard leaves with artichokes; wipe them with the lemon juice and boil them in salted boiling water.
Drain them, open them to flower and move over the drained tuna.
Add the shelled hard boiled eggs and cut in thin slices and seasoned with olive oil and a little salt.
Ingredients and dosing for 4 persons
- 2 artichokes
- 1 lemon
- Salt
- 120 g of tuna in brine
- 2 hardboiled eggs
- 4 teaspoons of olive oil