Algarvia tuna salad with melon

Name: Algarvia tuna salad with melon
Ingredients: 150 g lettuce; 2 cans of Algarvia tuna with onion and tomato sauce (160 g each); 2 large; ripe tomatoes (360 g); 300 g melon; 150 g canned corn; drained; 1 medium onion (150 g); 60 g olives; 2 tablespoons olive oil; 1 tablespoon balsamic vinegar; 1/4 teaspoon fleur de sel

Salad - Algarvia tuna salad with melon by Crina L. - Recipia

The Algarvia tuna salad with melon combines tomatoes, corn and olives in a cold mix, dressed with the sauce from the can. Sweet chunks of melon and tomato sit among the lettuce leaves, and the onion from the tuna stays in the mix. I serve it with toast. Prep: 20 minutes. Cook: 0 minutes. Rest: 0 minutes. Total time: 20 minutes. Serves: 4. Approximately 290 kcal and 16 g protein per serving.

Ingredients

150 g lettuce
2 cans of Algarvia tuna with onion and tomato sauce (160 g each)
2 large
ripe tomatoes (360 g)
300 g melon
150 g canned corn
drained
1 medium onion (150 g)
60 g olives
2 tablespoons olive oil
1 tablespoon balsamic vinegar
1/4 teaspoon fleur de sel

Preparation

1. Wash the lettuce leaves and dry them well, then tear them into smaller pieces. They stay crisper if they don't go into the bowl wet. 2. Cut the tomatoes and melon into cubes. Thinly slice the onion. 3. Put the lettuce in a large bowl and add the tomatoes, melon, onion, drained corn and olives. Pour in the Algarvia tuna with the sauce from the can and toss gently. 4. Add the olive oil, balsamic vinegar and fleur de sel, then toss again. The melon and tomato cubes should stay intact.

Notes

Fleur de sel is tasty, but start with a little: the tuna from the can and the olives are already salty. Choose a ripe but still firm melon; a very soft one will get crushed when you toss everything. Let the corn drain well, and dry the washed leaves in a towel so they don't leave water in the bowl. I take my time with the leaves and dry them well before they go into the salad. Serve with toast and a glass of chilled white wine or vinho verde. The salad keeps covered in the fridge, but the tomatoes and melon release liquid as it sits, so the texture is best when served fresh.