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I come to give you a hint of a light lunch-time summer is healthy and very practical to do.
Ripe tomato, medium, or small, cut into quarters: 550 g
Red onions, sliced: 2
Fresh herbs (parsley, lemon balm, oregano, rosemary, sage and thyme), chopped finely, 1 Sauce
Red chili dried and finely cut, a
Extra virgin olive oil: 5 tablespoons
Salt and pepper: q.b.
Aged balsamic vinegar, 4 tablespoons
Tuna, and drained chips: two cans (185 g each)
Arugula: 1 Sauce
Place the tomatoes and onions with the cut surface facing up on a tray lined with parchment paper or waxed paper. In a bowl, mix the herbs with chilli and half the olive oil. Season with salt and pepper. Drizzle the tomatoes with the mixture of herbs and peppers, then broil for 7-10 minutes, watching carefully lest they be burned. Remove and set aside.
Mix the remaining olive oil with the vinegar and season lightly with salt and pepper. Make a bed of arugula on each plate. Arrange the slices of tuna, tomato and onions on the arugula. Drizzle each salad with the dressing and serve.