INGREDIENTS:
- Boiled wheat
-Atum - Spinach
- Cucumber
- Cherry tomato
- Boiled egg
- Chopped garlic
- Mixture of salt flowers with oregano Marnoto NECTON
- Olive
- PONTI Honey Cider Vinegar
- Black pepper PREPARATION:
- Sauté spinach with olive oil, mix fleur de sel with oregano and chopped garlic in a pan, remove from light and let cool slightly.
- In a salad pan, put the cooked grain with the spinach and wrap it a little, add the cut tuna, the cucumber, the cherry tomatoes and a hard-boiled egg.
- In a container, mix the olive oil, vinegar, black pepper and fleur de sel mixed with oregano.
- Pour the sauce over the salad and serve.