Ingredients
- 100g of arugula
- ½ melon
- 200g feta cheese (preferably low-fat)
- 160g tuna
- 80g of blueberries
- ½ lemon
- 30g of peeled pistachios
- 1 sprig of fresh thyme
- 2 tbsp. of extra virgin olive oil
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Cooking process
Pistachios fry in a frying pan, cut ruccola and thyme, melon and feta cheese cut into small pieces and put in a cup. Add roasted pistachios, washed blueberries and large, broken-down tuna without juice. Season with olive oil and juice half a lemon and serve.