Green bean, celery and radish salad with tuna fillets in brine


for 4 servings
2 cans of Rio Mare Tuna in Brine 180g
one green celery heart
300 g of cooked cannellini beans or another type of bean of your choice
5 radishes
1 carrot
30 g extra virgin olive oil
salt and pepper to taste

Stampa Ricetta

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Product used

Tuna in brine



    1. Wash the celery well, remove the filaments and set the leaves aside. Finely slice the celery and chop the leaves. Peel the carrot, cut into half rounds and then wash and finely slice the radishes.

    2. Place the green beans, celery, celery leaves, carrot and radishes in a bowl, and dress with the oil, salt and pepper. Toss the salad gently and arrange on four individual plates.

    3. Top the salad with the pre-drained fillets.

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