The tuna, mozzarella, and corn salad is perfect to enjoy for lunch or dinner when you crave a fresh and tasty dish. I dressed this salad with a fresh arugula sauce: I blended the arugula with extra virgin olive oil and salt. This sauce perfectly blends with the other ingredients, enhancing their flavors. Easy and quick to make, it can also be prepared at the last minute or well in advance, keeping it in the refrigerator. For a more savory touch and to have a complete meal, you can serve this salad with focaccia or flatbread.
Also try:
Tuna and Melon Salad
Salad with Tuna, Apple, and Cheese
Rice Salad with Tuna and Vegetables
Check out the collection Salad: 10 Tasty Recipes for Summer
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
Ingredients
- 4.41 oz mozzarella (fiordilatte or buffalo)
- 3.53 oz tuna
- 2 tablespoons corn
- 5 black olives
- 1 bunch arugula
- to taste extra virgin olive oil
- to taste salt
Tools
- Mixer
Steps
To make the tuna, mozzarella, and corn salad, cut the mozzarella into cubes and drain the tuna (in water or oil).
Place the mozzarella, tuna, corn, and olives in the salad bowl.
Wash and dry the arugula and place it in the mixer. Add salt and start the blender, gradually adding the extra virgin olive oil, until you get a smooth sauce.
Pour the arugula sauce over the tuna, mozzarella, and corn salad, and mix to coat the other ingredients.
Serve with bread, focaccia, or flatbread, and enjoy your meal!
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