Tuna Salad with roasted almonds and lemon zest
Time: 30 min
- 1 can Formosa Gourmet Tuna fillets in olive oil
- 4 potatoes
- 100 grams peeled almonds
- 15 cherry tomatoes
- 7-8 radishes
- Zest from 1 lemon (the zest is the colorful outer layer of the lemon peel)
- Olive oil
Boil the potatoes.
Roast the almonds gently in a frying pan.
Slice the radishes and cut the cherry tomatoes in halves.
Rinse and zest the lemon.
Slice the cherry tomatoes and the paprika.
Separate the tuna fillets into smaller flakes.
Make a bed of lettuce on a large serving plate and put all the ingredients on top.
Sprinkle the olive oil and serve immediately.