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!
Servings:: 2
Prep Time:10 m
Cook Time:25 m
Total Time:35 m
(1 votes, 5.00 out of 5)
Loading...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
- 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.
Tuna with mayonnaise
Nutrition facts
Serves 2
Per Serving:
% DAILY VALUE
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
