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Canned chilly tuna, cauliflower and potato salad
Canned chilly tuna, cauliflower and potato salad
Preparation
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Wash lettuce, spin dry and keep chilled in the fridge.
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In a large salad bowl, flake the canned tuna, then add extra virgin olive oil, lemon juice, chopped white onion, chopped garlic and mix well.
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Blanch the cauliflower, just enough so that it remains crunchy. Boil potatoes till they just soft (but careful not overcook).
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Drain both potatoes and cauliflower till completely dry and put into the salad bowl. Add lettuce, salt and black pepper and toss well before serving.
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This salad taste better when served cold.
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