Prawn salad with Maruzzella tuna

Prawn salad with Maruzzella tuna


- 250g Maruzzella Tuna in olive oil
- 300g fresh prawns
- 200g salad
- rosemary focaccia

For the sauce:
- plain yogurt
- chives
- 1 lemon
- Extra virgin olive oil, salt


Clean 300g of fresh prawns, remove the heads and devein. Bring a pan of water to the boil and cook the prawns for 4/5 minutes, drain and leave to cool. Once cooled, remove the shells. Now prepare the sauce. Combine the yogurt with a teaspoon of lemon juice, add a drizzle of extra virgin olive oil, salt and chopped chives, mix well. To serve, add the drained Maruzzella Tuna, the prawns and the diced focaccia to the salad. Season everything with the yogurt sauce and garnish with grated lemon zest.