Salmon and tuna salad


Polli No Oil Boretta shallots
Polli No Oil grilled bell peppers
Polli No Oil Puglia Artichokes
Polli No Oil Grilled Button Mushrooms
1 tuna steak
1 salmon steak
extra virgin olive oil (as an alternative balsamic vinegar)


Choose extra fresh tuna and salmon steaks. Clean and fillet the fish. Cut the tuna and salmon into fillets; chop the Boretta shallots, the grilled bell peppers, the grilled mushrooms and the Puglia artichokes, all Polli No Oil products. Arrange the fish fillets with the vegetables and serve them with a variety of condiments (extra virgin olive oil, balsamic vinegar, lemon juice, mayonnaise).