How to prepare Freguula Sarda's cold salad with tuna in the house: quick and easy recipe

Cold fregula salad with celery tuna and bottarga. Today the recipe for a cold summer salad Good and simple to prepare in advance. This is one nice alternative to rice salads or other cereals. Freguula Sarda's nsalata is seasoned with a tuna belly in oil, celery, more, olive down, Sun-dried tomatoes and bottarga. This salad is highly scented, Thanks to the fresh basil, and it's a great dish. And it's a cold pasta dish that you can also keep in the refrigerator for a couple of days.

Is’ an excellent alternative to RICE SALAD in the classic recipe, but also with cold pasta salads such as the COLD PASTA WITH PESTO, GREEN BEANS, Celery and dried tomatoes or l’VEGETARIAN COLD PASTA SALAD with mozzarella and confit tomatoes.

Freguula Sarda: Perfect ingredient for cold summer salads

The fregula gives a particular touch to this salad, but I'm biased because I love it. In my opinion it lends itself perfectly to summer salad recipes because it remains al dente and well shelled. Like l’saffron fregula salad, tomatoes and almonds, which is also vegan. If you can't find the fregula, you can replace it with rice (both basmati is integral), farro, orzo or even pasta if you prefer. If you don't know what’ it's the Sardinian fregula, you can take a look at Video preparation of Sardinian fregula on my YouTube channel. And maybe even learn how to prepare it at home.

If you love Sardinian cuisine, have a look at all my SARDINIAN RECIPES, come on seadas to macaroons and mine RECIPES WITH SARDINIAN FREGULA. Have a good day!

Fregula SALAD WITH TUNA, CELERY AND BOTTARGA

Portions: 4 Preparation: 15 minutes Cooking: 10 minutes 10 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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Ingredients

400 grams of Sardinian fregula

300 grams (drained weight) of tuna in oil

4 stalks of celery

sweet corn as desired

15 black olives

8 sun-dried tomatoes

dried fish roe

salt and pepper

extra virgin olive oil

fresh basil

Procedure

Boil the fregula in boiling salted water according to the cooking time indicated by the pack. Drain it, season it with a little olive oil so that it remains well shelled and let it cool.

In the meantime, drain the tuna in oil, stone and chop the olives, Drain the corn and unbeliev him under running water, clean the celery from all filaments and cut into thick slices about 3-5 mm and thinly slice bottarga. Slice into strips dried tomatoes.

Once the fregula has cooled, combine the tuna, he but, the olive, dried tomatoes, the celery and Basil chopped up (by hand, listen to me). Season with extra virgin olive oil and with plenty of freshly ground black pepper. Serve the Freguula salad garnished by a few slice of a shop, basil and celery.

This cold summer salad of Freguula Sarda can be prepared in advance and is perfectly preserved in the refrigerator for a couple of days in a hermetically closed container. Bon appétit!

Note

Combination: Blend of Syrah and Vermentino, two indigenous grapes in Sardinia, il Karmīs the Contini Winery (in Cabras Oristano), is the wine that we recommend for this fresh and savory dish. Delicate aromas of peach and white flowers, its taste is mellow, fruity and persistent, with an almond aftertaste.