Tuna, chickpeas and cherry tomatoes with oregano and rye bread
A hearty Mediterranean tuna and pulse salad.
Open in the appPer serving
- Calories
- 284 kcal
- Protein
- 18.5 g
- Carbohydrates
- 35.5 g
- Fat
- 8.2 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Canned tuna in water50 g
- Cooked chickpeas60 g
- Cherry tomatoes80 g
- Red onion15 g
- Dried oreganoto taste
- Rye bread30 g
- Extra virgin olive oil5 g
- Saltto taste
Contains: gluten, fish,
In season: June – September
Method
- Drain the tuna and break it into chunks; rinse and drain the chickpeas. Wash the cherry tomatoes and quarter them; peel the red onion and slice it very thinly.
- Combine everything in a bowl and dress with the oil, oregano and a pinch of salt, mixing gently.
- Toast the rye bread for 2–3 minutes, until crisp, and serve it with the salad.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.