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Tuna and cannellini salad with oregano
PREP TIME: 15 minutes
Stampa PRINT
Immagine di presentazione della ricetta

Rio Mare product: Tuna in brine

Courses: Main

Difficulty: Difficoltà

Season: Autumn-winter

Ingredients for four people:

2 x 160g packs of Rio Mare Tuna in Brine – 100g baby spinach salad – 250g of boiled cannellini beans – ½ a red onion, chopped – 2 ripe plum tomatoes – fresh oregano – 40g of extra virgin olive oil – pepper – salt

A single portion of the recipe contains:

Calories kcal 164
Protein g 9,6
Lipids g 10,6
Glucides g 7,9
Calcium mg 39
PHOSPHEROUS mg 74
Iron mg 1,8
Zinc mg 0,3
* Guideline Daily Amounts for one adult.
 
Prep:
1. Cut the tomatoes into cubes, fry in a pan with the oil and the onion. Add in the tomatoes, cannellini beans and oregano, cook for just a few minutes and flavour with freshly ground pepper.

2. Remove from the heat, add the spinach and toss.

3. Drain the tuna and serve accompanied with the prepared salad.