Petitchef

Canned chilly tuna, cauliflower and potato salad

Starter
3 servings
10 min
20 min
Very Easy

Ingredients

Number of serving: 3
1 can of chilly tuna (mashed)

-180 g cauliflower, cut into smaller florets

1 medium potato (cut into small chunks)

½ medium white onion chopped

10 leaves of iceberg or romaine lettuce

2 tablespoons extra virgin olive

1 tablespoon lemon juice

Salt and black pepper to taste

Preparation

  • Wash lettuce, spin dry and keep chilled in the fridge.
  • 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.
  • Blanch the cauliflower, just enough so that it remains crunchy. Boil potatoes till they just soft (but careful not overcook).
  • 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.
  • This salad taste better when served cold.

Photos

Canned chilly tuna, cauliflower and potato salad, photo 1Canned chilly tuna, cauliflower and potato salad, photo 2

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