When traveling to Rome with friends, we went to a great place where you could eat a buffet for free as long as you bought a cocktail. I ate this salad for the first time in this place, and I was shocked that the white beans are fragrant and soft, wrapped in tuna, sweet and salty, and endless aftertaste. Remember it afterwards. Try to make this salad today, and prepare to take it to my colleagues ’barbecue party tomorrow. Give it a try after it's done-it really is the taste of memories! In addition, the last word-the salad horse is to eat in the summer!
|Canned tuna (soaked in olive oil)|
|black pepper powder|
Chop the shallots and dip them in the right amount of lemon juice for a while-so the taste of the shallots is not too strong
White beans are taken out of the can, drained, and put in a large bowl
Tuna fish is taken out of the can and drained, leaving the drained oil for use.
Use a spoon or a knife to crush the large pieces of tuna, then place the tuna in a large bowl
Pour the shallots into the large bowl and gently mix everything in the bowl
Season with salt, pepper, lemon juice and olive oil. It is best to evenly tuft white beans with tuna (adding olive oil will keep tuna better on white beans)
Wash the fresh parsley, cut the stems into small pieces, put them in a large bowl, and continue to gently mix everything
When you feel the taste is good, chop the leaves of parsley and sprinkle on the surface of the salad for decoration