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 ml (1/2 cup) mayonnaise
• Lettuce (to taste)
• 2 medium tomatoes
• Salt (to taste)

Directions

Step 1

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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

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1. 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

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1. 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.