How to make
Pour the canned tuna into a colander to strain it well from the fat and liquid.
Wash the green leaves of arugula and valerian briefly under running cold water or immerse in a bowl of water and rinse two or three times. Strain them as well.
Clean the radishes and cut them into quarters.
Put the arugula, valerian and radishes in two salad bowls. Season with salad dressing made by mixing olive oil, balsamic vinegar and salt.
Spread the tuna and olives on top.
Present the fresh fish salad now.
The tuna, radish, arugula and valerian salad goes well with a glass of white wine and a good mood.
Enjoy your meal!
