Tuna with mayonnaise2012-11-08
- Servings : 2
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
Rate this recipe:
A tuna salad in the Summer is the ideal lunch, is light and very easy to prepare. It has excellent presentation and healthy ingredients. Try it!
Units: Metric / (Units: US)
- 250 grams / (8 3/4 ounces) canned tuna
- 600 grams / (1 1/3 pounds) potatoes
- 1 small onion to cook the potatoes
- 2 small onions
- 2 eggs
- Juice of half lemon
- 125 grams / (4 1/2 ounces) mayonnaise
- Lettuce (to taste)
- 2 medium tomatoes
- Salt (to taste)
Peel and wash the potatoes and the carrots. Cut the potatoes into quarters and the carrots into small pieces. Put everything together with the eggs in a saucepan with water seasoned with some salt and a small peeled onion. Bring to a boil over high heat. When starts boiling, reduce to low heat and cook about 20 minutes.
When everything is cooked, drain the potatoes and the carrots with a skimmer and set aside on a plate. Peel the eggs and cut them into round slices. Drain the tuna and cut the tomatoes into pieces.
Season the lettuce with salt and lemon and place it on the bottom of a dish. On top, place the potatoes, tuna, carrots, tomatoes and the eggs. Cover with mayonnaise and serve.