Ingredients for 4 servings:
• 250 g carrots
• 200 g celery
• 150 g Swiss chard, white part only
• 200 g cooked corn
• 1 spring onion
• 3 cans Calvo Light Tuna
• 2 tablespoons olive oil
• 1/2 teaspoon oregano
• 1 sprig thyme
• 1 pinch garlic salt
• 2 tablespoons lemon juice
Preparation
Peel, wash and cut the carrots into very small squares.
Peel the onion and chop very finely. Remove the strings from the Swiss chard and the celery, wash and cut into small squares.
Peel the spring onion and chop finely.
Cook the chopped vegetables in boiling water with the lemon juice and the sprig of thyme, being careful not to overcook them.
Place in colander and let sit until well drained.
Heat the oil in a skillet and fry the spring onion until golden. Add the vegetables, garlic salt and oregano.
Sauté over high heat for 5 minutes, stirring frequently. Add the tuna, chunks separated, stir several minutes. Serve immediately, sprinkling with parsley.
