Salad with tuna and arugula
2 servings
30 minutes
Tuna and arugula salad is the quintessence of Italian cuisine, combining freshness, richness, and lightness. This salad evokes the sunny shores of the Mediterranean Sea, where fresh vegetables, aromatic herbs, and seafood create harmonious flavor combinations. Tender tuna, spicy arugula, sweet cherry tomatoes, and the crunch of young potatoes are complemented by subtle notes of balsamic vinegar and olive oil. The lightness of the greens and the richness of the fish make it an ideal choice for a summer lunch or light dinner. The composition is finished with a garnish of quail eggs, adding a delicate texture. This salad not only delights the taste buds but also nourishes with beneficial micronutrients, creating a sense of gastronomic pleasure and care for health.
1
Boil the eggs, potatoes, and beans. Peel the eggs and cut them in half.
- Quail egg: 6 pieces
- New potatoes: 2 pieces
- Green beans: to taste
2
Mix all ingredients except for the eggs.
- Canned tuna in its own juice: 1 jar
- Arugula: to taste
- Red cherry tomatoes: 6 pieces
- Iceberg lettuce: to taste
- Sweet pepper: 1 g
- Salad onions: 0.5 head
- Olive: to taste
3
Mix the dressing of oil, vinegar, pepper, and salt.
- Extra virgin olive oil: 1 tablespoon
- Balsamic vinegar: 1 teaspoon
- Salt: pinch
- Ground black pepper: pinch
4
Dress the salad.
- Extra virgin olive oil: 1 tablespoon
5
Decorate the top with halves of quail eggs.
- Quail egg: 6 pieces