Summary

Ingredients

• 1 can tuna, in oil - important for the taste!
• 500 g tomato (s), firm and tasty
• 2 onions)
• 1 pinch (s) garlic, or garlic salt
• 2 tablespoon corn
• 2 tablespoon peas, frozen
• 1 tablespoon balsamic vino - light
• 1 lemon (s)
• 1 pinch (s) salt and pepper, from the grinder tomato spice or grained vegetable broth
• basil
• Sugar, or honey
• parsley
• chili

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Instructions

1. Drain the tuna over a sieve and retain 1 teaspoon of oil.
2. Chop it up with a fork, drizzle with lemon, add salt and pepper.
3. Cut the onion into small, fine, halved slices, mix with the tuna and let it steep a little.
4. In the meantime, cut the tomatoes into eighths, remove the seeds or use them with them if you like. Will be a little more fluid.
5. Mix with chilli and tomato spice and add the granulated broth. Mix with the corn and add the marinated tuna. Fold in gently, do not muddy too much.
6. Season everything with 1 tablespoon balsamic vinegar and season as needed.
7. Chopped basil leaves and parsley refine the salad.
8. Fold in the frozen peas approx. 15 minutes before serving, this will keep them crisp and green.
9. Total 6P = 3P / per serving