Tuna with mayonnaise

2012-11-08
  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

Rate this recipe: 1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)
Loading...

 
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)

Ingredients

  • 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)

Directions

    Step 1


    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.

    Step 2


    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.

    Step 3


    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.

 

Nutrition facts per serving (2 servings):

Calories: 796
 
Total Fat: 36 g(55%)
 
Saturated Fat: 6.5 g(33%)
 
Cholesterol: 219 mg(73%)
 
Sodium: 673 mg(28%)
 
Total Carbohydrate: 73.5 g(25%)
 
Protein: 46 g
Share on FacebookPin on PinterestShare on Google+Share on YummlyShare on StumbleUponTweet about this on TwitterEmail this to someonePrint this page

By

Leave a Reply

Your email address will not be published. Required fields are marked *