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Tuna - Vegetables Salad Recipe

Are you looking for an easy and simple recipe, to serve as an appetizer or to accompany your second dish? Tuna - Vegetables Salad Recipe is the perfect one! This plate combines together tuna and fresh chopped vegetables, healthy, full of vitamins and refreshing. You can use lemon or white balsamic vinegar, as well, which make the ingredients taste so fresh and light.


PREP: 30 min


COOK: 15 min




2 - artichoke hearts

120g - baby onions

2 - leeks

2 - tomatoes

2 - can

150g - oiled tuna

40g - green olives, pitted

1 - tablespoon capers, chopped

3 - tablespoons white wine vinegar or lemon juice

1 - carrot

4 - tablespoons extra virgin olive oil

- salt to taste


Clean artichokes, cut in 4 parts each of them and place in a bowl with water and lemon juice, which stops discoloring. Peel onions and chop into small cubes. Peel carrot, and chop into cubes, too. Clean, wash and cut into rings leeks. Wash and chop tomatoes. Place a large frying pan over medium heat, pour in 2 tablespoons olive oil, brown leeks for 2 minutes, add carrot, baby onions, 2 tablespoons water, and cook for about 3-5 minutes, until vegetables are tender. During cooking time mix all the ingredients again and again.  Then add tomatoes, artichokes hearts, 1 anchovy fillet (minced) and the remaining lemon juice (or white wine vinegar). Cover and continue to cook for other 10 minutes. Add cappers, the remaining anchovy fillet, green olives, tuna(drained and cut into small pieces), the remaining olive oil, mix well to combine. Season with salt if necessary and serve immediately with grilled bread slices. Accompany with a lightly red wine.

Tuna - Vegetables Salad Recipe