Salad with tuna and Cannellini with oregano

Ingredients

  • 300g tuna in its own juice
  • 100g of spinach
  • 250g of boiled beaked cappelini
  • head of red onion
  • 2ripe tomatoes «cream» (chopped)
  • Fresh oregano leaves
  • 40g of extra virgin olive oil
  • pepper
  • salt

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Cooking process

  1. Cut the tomatoes into cubes, fry in a pan with oil and onions. Add beans and cannellini oregano and cook for several minutes, seasoning with freshly ground pepper.
  2. Remove from heat and add spinach.
  3. Drain the tuna and serve with a salad.

Salad with tuna and Cannellini with oregano

Salad with tuna and Cannellini with oregano