- 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
- 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.
- Remove from heat and add spinach.
- Drain the tuna and serve with a salad.