Light Italian salad with tuna
2 servings
20 minutes
A light Italian salad with tuna is a blend of freshness and sophistication typical of Mediterranean cuisine. Its history roots in traditional Italian family meals where simple yet exquisite ingredients come together in a harmonious ensemble. Tender arugula creates an airy base paired with vibrant cherry tomatoes, crunchy cucumbers, and sweet bell peppers. Quail eggs add softness to the salad while tuna brings a rich sea flavor. Olives and feta cheese complement the composition with salty notes, and fresh olive oil and balsamic cream finish this gastronomic masterpiece. Perfect for a light dinner or appetizer, filling each fork with the aromas of sunny Italy.
1
Slice the bell pepper into half rings (I prefer yellow or orange for the brightness of the salad).
- Bell pepper: 1 piece
2
Slice the onion into half rings, cherry tomatoes in half, and cucumbers into rounds. Boil quail eggs (5 minutes after boiling). Peel and cut in half.
- Sweet red onion: 1 piece
- Cherry tomatoes: 8 pieces
- Baku cucumbers: 2 pieces
- Quail egg: 8 pieces
3
Place arugula on individual plates as a base, then add all the chopped ingredients, olives, top with tuna (can be done by hand if bought in pieces), and feta cheese in small cubes.
- Rocket (arugula): 100 g
- Green olives: 0.5 jar
- Canned tuna in brine: 1 jar
- Feta cheese: 50 g
4
Add freshly ground pepper and a bit of salt flakes if not using feta! Drizzle with olive oil and then garnish with balsamic cream.
- Freshly ground black pepper: to taste
- Balsamic glaze (crema): to taste
- Extra virgin olive oil: to taste