Barley Salad with Tuna, Radishes and Hazelnuts


for 4 servings
2 80g cans of Rio Mare Tuna in Olive Oil
200g pearl barley a heart of iceberg salad
2 carrots 6 radishes a few sprigs of parsley
20g shelled hazelnuts
50g Extra Virgin Olive Oil
a teaspoon of vinegar

Stampa Ricetta

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Product used

Tuna in Olive Oil



    1. Bring a large quantity of salted water to a boil and cook the barley; slice the radishes and the salad thinly , cut the carrots into stripes or grate them if you prefer.

    2. Chop the hazelnuts coarsely, season with oil, plenty of pepper, a little salt, vinegar and add a few leaves of parsley.

    3. Pass the barley under cold water and drain it, season with a bit of hazelnut seasoning, place the barley and the vegetables in a dish, add the tuna and complete with the remaining hazelnut sauce and a few sprigs of parsley .

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