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Potato salad with tuna and balsamic vinegar
PREP TIME: 30 minutes
Stampa PRINT
Immagine di presentazione della ricetta

Rio Mare product: Tuna in olive oil

Courses: Main

Difficulty: Difficoltà

Season: Spring-summer

Ingredients for four people:

3 potatoes – 1 small cauliflower– 2 160g packets of Tonno Rio Mare all’Olio d’Oliva – 1 litre of vegetable stock– a few drops of balsamic vinegar – olive oil

Fully fledged vegetable flavour for your meal.
Pair it with a plate of pasta and light tomato sauce and a piece of fruit to round of a light and wholesome meal

A single portion of the recipe contains:

CALORIES kcal 296
Protein g 16,2
LipidS g 19,7
GlucidES g 15,1
CalciUM mg 29
PHOSPHEROUS mg 202
IRON mg 2,0
Zinc mg 0,6
Vitamin B1 mg 0,41
Vitamin B2 mg 0,16
Vitamin PP mg 9,2
Vitamin C mg 30,7
Vitamin A mcg 11,2
Vitamin D mcg 2,73
Vitamin E mg 3,59
* Guideline Daily Amounts for one adult.
 
Prep:
1. Peel and slice the potatoes, branch the cauliflower, boil the stock and cook the vegetables in it for 20 minutes. Drain the vegetables, then run them under cold water and drain them once again.

2. Dress the vegetables with some olive oil, add the well-drained pieces of tuna, season with some drops of balsamic vinegar and serve straight away.