This salad as well as being simple to prepare, is the ultimate in versatility, can be thought of as a picnic lunch, appetizer, side dish, main dish for an informal dinner to prepare ... I often during the summer, as an alternative to the classic rice salad .

Ingredients for a glass of average size:
300 grams of parboiled wheat
10-15 cherry tomatoes
1 mozzarella cheese
2 cans of tuna
pitted black olives
thyme
basil
plenty of oil
salt
Procedure:
Bring the water to boil, add salt, add the corn and cook according to the times indicated on the box. When corn is cooked, drain it, do it indiepidire, put it in a bowl and season with chopped tomatoes spicchietti, tuna, cubes of mozzarella, sliced ​​black olives, thyme, basil, salt and plenty of oil. Place in refrigerator for an hour and a minute before serving, sprinkle with rose oil.

4 Comments on "corn salad, tomatoes and tuna"