Barley Salad with Tuna, Radishes and Hazelnuts
Ingredients
for 4 servings
2 80g cans of Rio Mare Solid Light Tuna in Olive Oil
200g pearl barley
a heart of iceberg salad
2 carrots
6 radishes
a few sprigs of parsley
20g shelled hazelnuts
50g Extra Virgin Olive Oil
a teaspoon of apple vinegar
salt
pepper
2 80g cans of Rio Mare Solid Light Tuna in Olive Oil
200g pearl barley
a heart of iceberg salad
2 carrots
6 radishes
a few sprigs of parsley
20g shelled hazelnuts
50g Extra Virgin Olive Oil
a teaspoon of apple vinegar
salt
pepper
Stampa Ricetta
Preparation
1. Bring a large quantity of salted water to a boil and cook the barley; slice the radishes and the salad thinly , cut the carrots into stripes or grate them if you prefer.
2. Chop the hazelnuts coarsely, season them with oil, plenty of pepper, a little salt, apple vinegar and add a few leaves of parsley.
3. Pass the barley under cold water and drain it, season it with a bit of hazelnut seasoning, place the barley and the vegetables in a dish, add the tuna and complete with the remaining hazelnut sauce and a few sprigs of parsley .
