Ingredients
- Tuna in own juice — 150 g
- Mussel — 200 g
- Olives — 100 g
- Arugula — 50 g
- Lettuce — 50 g
- Cherry tomato — 100 g
- Extra virgin olive oil — 10 g
- Lemon juice — 10 ml
Method
- Start by thoroughly cleaning the mussels. Rinse them under cold water and remove any barbs or debris attached to the shells.
- Bring water to a boil in a large saucepan. Add the peeled mussels to the pot and cook for about 3-5 minutes or until the shells open. Discard mussels that have not opened.
- Remove the mussels from the pan with a slotted spoon and let them cool for a few minutes. After cooling, remove the meat from the shells and set aside.
- Arrange cherry tomatoes, tuna, chopped olives and torn lettuce nicely on a plate or serving platter.
- In a small bowl, mix lemon juice and olive oil until well combined.
- Drizzle the lemon olive oil dressing over the salad ingredients, making sure they are evenly coated.
- Finally, spread the cooked mussel meat over the salad, spreading it evenly.
- Serve immediately and enjoy a refreshing mussel salad with lemon and olive oil!
- Note: If desired, you can season the salad with salt and pepper to taste before adding the dressing.
- Bon appetit
Calories & macros
- Energy
- 93.2 kcal in 100 grams
- Protein
- 8.1
- Fat
- 5.3
- Carbohydrate
- 1.5
