For this recipe, I prefer to use canned beans. Firstly, there is already canned tuna in the salad anyway. Secondly, it saves a lot of time, because legumes soak and cook for a long time.
Ingredients
- Beans (canned) – 200 g
- Tuna - 1-2 banks
- Bow purple - 1-2 pieces
- Arugula - 2 handfuls
- Olive oil - 2 art.l.
- A mixture of peppers with peas (ground) – 0.5 tsp.
Step-by-step cooking recipe
Mash the tuna with a fork and thinly slice the onion.
Add the beans and arugula, mix the salad.
Pepper and sprinkle it with olive oil.
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