Lemon-scented Tuna Salad
2 160g cans of Rio Mare Tuna in Olive Oil
a bunch of radishes
a bunch of parsley
20g toasted almonds
50g extra virgin olive oil
1. Cut the radishes into thin slices, add grated lemon skin, juice of ½ lemon, ground pepper, a drizzle of oil and chopped parsley; toss and let rest for a few minutes.
2. Put the salad on a plate, season with salt and the remaining extra virgin olive oil, add the tuna, add the seasoned radishes and chopped almonds.
3. Enjoy this tasty late spring salad immediately.