Focaccia oil with oregano and salt
24 recipes
Tuna salad, artichokes, pistachios.
ingredients
servings
2
Mixedleaf salad
250 oz
Pistachios, unsalted
1 cup
Tuna in water
1 tin
Artichokes
2 unit
Semiaged cheese
50 oz
Oregano
1 spoon
Iodized salt
to taste
Extra virgin olive oil
to taste
single courses from Italy
Tuna salad, artichokes, pistachios.
Tuna salad, artichokes, pistachios.
ready in
10 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Fresh spring salad. An idea for a quick lunch, without cooking, tasty and energizing!
preparation
step 1
It is good to choose a soft leaf salad (lettuce, misticanza) to feel the contrast with the crispy parts. So prepare the basic salad clean, washed and dried.
step 2
Open the NOT SALTED pistachios and beat them coarsely with the meat tenderizer and add them together with the drained tuna.
step 3
I chose a semi-sweet cheese, sweet and with a bitter aftertaste (like bitto) to give more character. I added a few cubes. For a more summery version, substitute it with flakes of Parmesan cheese.
step 4
Remove stems, hard leaves and thorns with artichokes, cut them into 4 slices and remove the internal barbines. Wash them and cut them into thin wedges. In water and lemon for a couple of minutes so as not to make them blacken (oxidize).
step 5
Combine everything ... A spoonful of oregano (dry or fresh, what you have), a little oil and salt. For the stronger a generous pinch of pepper to make the dish spicy. Serve very fresh.
