{"id":1137,"date":"2022-02-16T11:11:08","date_gmt":"2022-02-16T11:11:08","guid":{"rendered":"https:\/\/oishiinippon.it\/?p=1137"},"modified":"2022-09-16T09:42:59","modified_gmt":"2022-09-16T09:42:59","slug":"insalata-di-tonno-ciliegie-sunpeach-e-rucola","status":"publish","type":"post","link":"https:\/\/oishiinippon.it\/en\/2022\/02\/16\/insalata-di-tonno-ciliegie-sunpeach-e-rucola\/","title":{"rendered":"Tuna Salad, Sunpeach cherries and rocket"},"content":{"rendered":"

[vc_row row_height_percent=”0″ override_padding=”yes” h_padding=”5″ top_padding=”4″ bottom_padding=”4″ overlay_alpha=”50″ gutter_size=”3″ column_width_percent=”100″ shift_y=”0″ z_index=”0″ uncode_shortcode_id=”757939″][vc_column column_width_percent=”100″ position_vertical=”middle” align_horizontal=”align_center” gutter_size=”2″ style=”dark” overlay_alpha=”50″ shift_x=”0″ shift_y=”0″ shift_y_down=”0″ z_index=”0″ medium_width=”0″ mobile_width=”0″ width=”1\/1″ uncode_shortcode_id=”179655″][vc_custom_heading heading_semantic=”h4″ text_size=”h4″ text_transform=”uppercase” uncode_shortcode_id=”949315″]Ingredients:[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”155332″]Natural pink tuna: 1 box – drained weight 155 gr
\nSpring onions: half a bunch
\nSunpeach cherry tomatoes: 80 grams
\nBasil: \u00bc of a bunch
\nParmesan bites: 50 gr
\nRocket: 50 gr
\nExtra virgin olive oil: 2 tbsp
\nBalsamic vinegar: 25 ml
\nSalt to taste.
\nPepper as needed.
\n[\/vc_column_text][vc_empty_space empty_h=”2″][vc_custom_heading heading_semantic=”h4″ text_size=”h4″ text_transform=”uppercase” uncode_shortcode_id=”420043″]Steps:[\/vc_custom_heading][vc_column_text uncode_shortcode_id=”752214″]1.<\/strong> Drain the tuna in a colander.<\/p>\n

2.<\/strong> Cut the spring onions into thin slices.<\/p>\n

3.<\/strong> Cut the cherry tomatoes in half.<\/p>\n

4.<\/strong> Set aside a few basil leaves for garnish and chop the rest.<\/p>\n

5.<\/strong> Mix the spring onions with the cherry tomatoes, the bites of Parmesan and the basil.<\/p>\n

6.<\/strong> Arrange everything on the rocket.<\/p>\n

7.<\/strong> Spread the tuna on the rocket.<\/p>\n

8.<\/strong> Mix the oil with the balsamic vinegar and season with salt and pepper.<\/p>\n

9.<\/strong> Sprinkle the resulting salad and garnish with the basil set aside.[\/vc_column_text][\/vc_column][\/vc_row]<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

2 Servings | Easy<\/p>\n","protected":false},"author":4,"featured_media":1109,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"class_list":["post-1137","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-sunpeach"],"_links":{"self":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts\/1137","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/comments?post=1137"}],"version-history":[{"count":4,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts\/1137\/revisions"}],"predecessor-version":[{"id":1287,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/posts\/1137\/revisions\/1287"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/media\/1109"}],"wp:attachment":[{"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/media?parent=1137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/categories?post=1137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/oishiinippon.it\/en\/wp-json\/wp\/v2\/tags?post=1137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}