Natural pink tuna: 1 box – drained weight 155 gr
Spring onions: half a bunch
Sunpeach cherry tomatoes: 80 grams
Basil: ¼ of a bunch
Parmesan bites: 50 gr
Rocket: 50 gr
Extra virgin olive oil: 2 tbsp
Balsamic vinegar: 25 ml
Salt to taste.
Pepper as needed.


1. Drain the tuna in a colander.

2. Cut the spring onions into thin slices.

3. Cut the cherry tomatoes in half.

4. Set aside a few basil leaves for garnish and chop the rest.

5. Mix the spring onions with the cherry tomatoes, the bites of Parmesan and the basil.

6. Arrange everything on the rocket.

7. Spread the tuna on the rocket.

8. Mix the oil with the balsamic vinegar and season with salt and pepper.

9. Sprinkle the resulting salad and garnish with the basil set aside.