Enjoy this summery, refreshing and healthy recipe!
- 2 can of tuna, drained
- 1 red onion finally chopped
- 4 tomatoes finally chopped
- Chopped basil
- Chopped parsley
- 2 cans of cannellini beans
- 175g of Nnova Rice Macaroni Pasta
- Baby spinach or lettuce
For the Vinaigrette
- 2 tbsp. of capers
- 75 ml white wine vinegar (remove if not allowed)
- 15ml balsamic vinegar (remove if not allowed)
- 2 minced garlic cloves
- Pinch of salt
- Pinch of black pepper
- 45-60 ml of extra virgin olive
In a glass container mix the capers, white wine vinegar, garlic, salt and olive oil.
Cover, shake and store during 1 or 2 hours, until the flavours have been mixed.
In a bowl add the tuna cans, red onions, tomatoes, basil, parsley, cannellini beans and cooked pasta.
Add the vinaigrette and mix well.
Serve it on a layer of baby spinach or lettuce.
Balsamic vinegar. Balsamic vinegar starts out as grapes and is aged in casks made from wood. There's a very small possibility that the paste used to seal those casks (generally wheat or rye flour) could contaminate a batch of balsamic vinegar, but only those most sensitive to trace gluten would notice (I'm talking far less than 1 percent of everyone who reacts to gluten). Otherwise, balsamic vinegar should be safe on the gluten-free diet.
Distilled white vinegar. White vinegar is the controversial one, as it can be made from almost any starch source or combination of sources, including gluten grains. If you react to distilled alcohol that's crafted from gluten grains, you're at risk for reacting to distilled white vinegar, as well. Proceed with caution.
If you react to distilled alcohol that's crafted from gluten grains, you're at risk for reacting to distilled white vinegar, as well. Proceed with caution.