200 grams green beans
100 grams cherry tomatoes
100 grams spinach leaves
150 grams Ortiz tuna loins
8 small potatoes
Clean the potatoes and boil in their skins with salt to taste until tender. Leave to cool.
Clean the green beans and cut into thin strips. Boil with salt to taste until tender.
Cut the potatoes in half and place in a dish, add the spinach, tomatoes and green beans. Place in the refrigerator until cold, then add salt and pepper, the tuna and dress with a dash of olive oil and the pesto sauce.