Servings: 4 people

  • 2 raf tomatoes
  • 1 red onion
  • 2 cans of canned tuna
  • 40 g of feta cheese
  • 50 g Calonge walnuts
  • Extra virgin olive oil
  • Balsamic vinegar of Modena
  • a pinch of salt
  • Fresh oregano


  1. Cut the tomatoes into wedges and the onion into rings. Put everything on a tray and spread the melva and feta cheese on it as well. Sprinkle with the walnuts and dress with a Modena vinegar vinaigrette.