Olive oil (extra vierge)
Cut the artichoke hearts in half and chop the fresh parsley.
In a pan, bring a layer of water to a boil. Cook the asparagus tips until al dente for 1 to 2 minutes and immediately rinse them under the ice-cold tap to stop the cooking process.
Combine the asparagus, onion, artichoke hearts, tuna, olives, peeled eggs and parsley in a bowl and toss well to combine.
Sprinkle with olive oil and lemon juice.
Eat Simple, Delicious and Nutritious Meals at home and start to feel great.
Fruit, Fish, Chicken egg, Citrus
Paleo, Keto, Sirtfood
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