Ingredients for 4 people:
1 can of tuna nature
1 can (240 g) artichoke hearts
150 g cherry tomatoes
1 packet of salad seasoning mix Tuscan style
3 tablespoons water
3 tablespoons olive oil
50 g caper apples (from a jar or loose; substitute capers)
350 g sliced roast veal
Preparation:
1. Drain tuna and artichokes. Squeeze artichokes well and cut in half. Rinse tomatoes and cut in half.
2. Mix salad seasoning with water and olive oil. Add artichokes. Mix tomatoes and caper apples with marinade. Let marinate for 1 hour.
3. Shred tuna with a fork and fold loosely into prepared ingredients. Arrange the salad on the slices of roast veal.
Preparation time approx. 10 minutes + 1 hour marinating time.
Nutritional values per serving approx.:
Calories: 356
Joule: 1507
Protein: 28,7 g
Fat: 22,1 g
Carbohydrates: 10 g
Tip: If you can't get roast veal cold cuts, you can also use smoked
turkey breast cold cuts.
(FoodCentrale by ddp images)
