Spelt salad with tuna RisoPiù


Risopiù (1 jar) 180g drained
Extra virgin olive oil 2 tablespoons
Date tomatoes 4
Polligreen pitted olives40g
Mixed aromatic herbs, marjoram, parsley, thyme
Pink tuna fillets in oil 100g
Salt and pepper to taste


Wash the tomatoes, halve them and put them in a bowl with plenty of chopped herbs. Dress with oil, salt and pepper, cover with film and allow to marinade for one hour. In the meantime cook the spelt in salted boiling water, drain and cool under cold water. Pour it in a bowl. Drain the tuna and Polli Risopiù and add them to the spelt, also add the halved olives and tomatoes with the herb dressing. Adjust the dressing to taste, stir well and serve.






Ideal Products:


Green Pitted Olives

Riso Più Tuna