Tomato and tuna salad with yogurt
Cut the cherry tomatoes into small chunks. To improve the texture, it's a good idea to peel them before cutting them, as shown in the photo. Place the cut tomatoes in a colander to remove excess water, and sprinkle with salt
Break up the tuna with your hands and place it in a bowl, then add the tomatoes and ※ ingredients from [1], mix well, and chill in the refrigerator. (Reserve a small amount of broccoli for finishing.)
Cut the French bread into thin slices and bake in the oven for a few minutes until golden brown. Once removed from the oven, rub the garlic on the cut side of the bread and drizzle with a little olive oil, salt and Italian parsley
Place [2] on a plate, top with the reserved broccoli, chervil, and chives, and serve with baguette
-
- canned white tuna
- 1/2 can
-
- Fruit tomatoes
- 3 pieces
-
- salt
- small amount
-
[※]
- Drain the Caspian Sea yogurt
- 130g
-
- Boiled broccoli
- 50g
-
- Chopped Italian parsley
- 1 tablespoon
-
- Long green onions (sliced)
- 10g
-
- lemon juice
- small amount
-
- salt
- small amount
-
- French bread
- Appropriate amount
-
- garlic
- 1 piece
-
-
olive oil
!
- Appropriate amount
-
olive oil
-
- salt
- Appropriate amount
-
- Chopped Italian parsley
- Appropriate amount
-
- For chervil finish
- Appropriate amount
-
- For finishing with chives
- Appropriate amount
Everyone'sアレンジ recipes: Here are some variations that people are making!
Take a professional recipe, adapt it to your own style, and
share it with everyone!
