• 2 salmon steaks
• 100g of pasta of your choice
• 150g canned tuna in brine
• 1 avocado
• 1/2 yellow lemon
• 4 small ears of canned corn
• 1 tomato
• 6 radishes
• 1/3 cucumber
• some spinach leaves
• 8 mozzarella balls
• 2 petits Swiss
• 15g Dijon mustard
• Salt, pepper
Add the olive oil, water, egg and salt, mix and form a ball.
Wash the tomato, remove the stalk and cut it into small cubes.
Wash the cucumber then cut it into small dices.
Wash and hull the radishes, then cut them into thin rings.
Coarsely mash the drained tuna with a fork.
Peel and cut the avocado into thin slices. Drizzle them with lemon juice to prevent oxidation.
Wash and wring out the spinach leaves.
Divide all the ingredients evenly among bowls.
Prepare the sauce: mix the Dijon mustard, the Swiss cheese, a small pinch of salt and pepper. Drizzle the bowls with the sauce then serve immediately.