Cooking Instructions

• Open the can of Yellow fin Tuna and save the olive oil. Reduce the tuna in small pieces using a fork.
• Cut the Iceberg lettuce leaves in small pieces. Wash and blot them with some paper towels or a kitchen cloth until dry.
• Wash and cut the tomatoes and the bell pepper. Cube the Feta cheese, pit and cut the green olives into pieces.
• In a large bowl mix together all the vegetables, the feta cheese, the tuna and the olives.
• Dress with the tuna's olive oil and some extra virgin olive oil. Adjust with salt and pepper and serve.

Tips:

The original name derives from the fusion of the Italian words "Insalatona" and "Tonno" for mixed salad and tuna respectively.

Yellowfin Tuna in extra virgin olive oil is highly recommended. If you use a tuna can in water or vegetable oil completely drain it before the use. High quality tuna is the key for a great result.

We advice to use a Danish Feta cheese because of its strong and salty flavor.