I am not a foodie and I am not exactly the person to indulge in any food. However, I do love sea food and salads. While we were in Rome, the girl working at Fondi Bar – remember I told you I have fallen in love with this bar? – made a tuna salad for me.

Here’s the recipe:

– 1 cup mixed lettuce
– 0.5 cup arugula
– 5 cherry tomatoes OR 1 large tomato
– 10 green olives
– 1 small can (80 g) tuna canned in water
– 60 g mozzarella
– balsamic vinegar, olive oil.

At home, I still make this recipe, BUT I skip the arugula , olives and olive oil. In this version, the salad has about 300 cal. The one pictured doesn’t have tomatoes in it.

Replace the tuna with grilled chicken breast – keep it in grapefruit juice made from a fresh pink grapefruit and 1 tsp honey marinade for 2 h before grilling – and you’ve got another interesting salad to feast on.