HomeRecipesBarley Salad with Tuna, Radishes and Hazelnuts
Barley Salad with Tuna, Radishes and Hazelnuts
25 minutes
4 servings
Tuna in Extra Virgin Olive Oil
Ingredients
Rio Mare Tuna in Extra Virgin Olive Oil 2 x 80g cans
Pearl barley 200g
Heart of iceberg salad 1
Carrots 2
Radishes 6
Parsley A sprig
Shelled hazelnuts 20g
Extra Virgin Olive Oil 50g
Vinegar 1 tsp
Salt to taste
Pepper to taste
Process
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 .
