matthieu
juin 27, 2025
| Ingrédient | Quantité |
|---|---|
| Lemon juice | 1 tsp |
| Cucumber | 1/2 unit |
| Avocado | 1/2 unit |
| Canned tuna | 100 g |
| Spinach | To taste unit |
| Gluten-free bread | 2 unit |
| Parsley | To taste unit |
Soak the spinach and parsley overnight to reduce phytic acid. In the morning, drain the water and pat the leaves dry with a towel.
Dice the avocado and cucumber.
In a large bowl, mix the tuna, avocado, cucumber, and parsley (I like to substitute dill with mint).
Drizzle with lemon juice.
Toast the gluten-free bread in a skillet.
Spread the tuna mixture on the toast and top with spinach leaves.
0,0 kcal
0,0g
0,0g