Tuna, chickpea, avocado and orange salad
2 cans of Rio Mare Tuna in olive oil 160 g
300 g cooked chickpeas
1 ripe avocado
100 g fresh baby spinach
40 g extra virgin olive oil
20 g pine nuts
salt to taste
1. Toast the pine nuts over a high flame in a small, non-stick pan for a few minutes until golden.
2. Peel the orange , remove pips and pith and cut into pieces. Cut the avocado in half, remove the pip and skin and cut into pieces.
3. Place the chickpeas, avocado, orange pieces and spinach in a bowl. Dress with the olive oil and a pinch of salt. Toss the salad and arrange on 4 individual plates.
4. Add the well drained, lightly flaked tuna and garnish with the pine nuts.