"Summer" spelt salad with Maruzzella tuna

Ingredients

– 180 g Maruzzella tuna fillets
– 350 g spelt
– 50 g Taggiasca olives
– 250 g cherry tomatoes
– 120 g Feta cheese
– basil
– table salt
– pepper
– extra virgin olive oil

Procedure

Spelt salad is a cool and wholesome summer recipe that can be served in place of the classic rice salad. It's quick and easy to prepare, perfect for any occasion and you're bound to love its rich flavour. First, boil the spelt in plenty of salted water for about ten minutes (for more information about cooking times, see the package for instructions). In the meantime, slice the tomatoes and place them in a bowl with the diced feta cheese, Maruzzella tuna fillets and taggiasca olives. Season this mix with a pinch of salt, a little ground pepper, some torn basil leaves, then drizzle with a little extra virgin olive oil and mix. At this point, drain the spelt and leave it to cool. Add it to the other ingredients in the bowl and mix well. Leave to stand for half an hour before serving, to allow the flavours to emerge fully. Garnish with basil leaves.