Couscous salad with white tuna belly

You can tell we’re in the middle of summer because our bodies are craving refreshing dishes like today’s couscous salad, which has been brought to us by Pilar. Delicious and cooling, you can’t afford to miss it. Make a note of this really simple recipe.

Ingredients

  • One tin of white tuna belly (ventresca)
  • 200 cl water
  • 200g couscous
  • 1 cucumber
  • 1 green apple
  • 1 carrot
  • 15g fresh ginger
  • Pine nuts
  • Salt
  • Lemon
  • Mint (for decoration)

Method

  1. Start by cooking the couscous and then letting it cool.
  2. Cook the carrot and chop it into small pieces.
  3. Chop the cucumber and apple.
  4. Mix the carrot, cucumber, apple and couscous together with the pine nuts and grated ginger.
  5. Add some olive oil and fresh lemon juice as a dressing.
  6. Put the mixture into a dish and place the Serrats tuna belly on top (make sure that you have drained it well beforehand).
  7. Scatter a few mint leaves on top for decoration.

Easy and refreshing. Thank you, Pilar!

Share this recipe!

"Bonito del Norte"-White Tuna "Ventresca" Recipes, Canned Fish Recipes, , , , , , , , , , 0 comentarios