Ingredients
150 g sweet corn
150 g frozen peas
80 g canned tuna
1 tsp vinegar
2-3 tbsp sunflower oil or olive oil
2 sprigs parsley
sea salt
Method
The frozen peas stew for 10 minutes under the lid with a little water, then drain. In bowl mix olive oil from the can and the other olive oil. Season with sea salt, add the chopped parsley and mix well. In a deep dish mix stewed peas corn and fish. Pour on the dressing, mix well and serve.
Containers:
Difficulty
Easy
Tested
0 users
Source
rose Ivanova