Light and very tasty salad with tuna
3 servings
60 minutes
Recipe from Alena Kovalenko, author of the blog in OK "Mama cooks."
1
Slice the potatoes into circles 3–5 mm thick.
- Potato: 1 piece
2
Salt, pepper, add rosemary, drizzle with vegetable or olive oil and send to an oven preheated to 200 degrees for 40 minutes. But if time is tight, you can boil the potatoes in salted water and then slice them into rounds.
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 5 tablespoon
3
Boil the eggs and cut them into wedges, halve the cherry tomatoes. If there are no cherry tomatoes, regular tomatoes can be used.
- Chicken egg: 3 pieces
- Cherry tomatoes: 8 pieces
4
Slice the onion into thin half-rings.
- Red onion: 0.5 head
5
For the sauce, mix oil, mustard, lemon juice, and garlic pressed through a garlic press.
- Olive oil: 5 tablespoon
- Wholegrain mustard: 1 teaspoon
- Lemon juice: 1 teaspoon
- Garlic: 2 cloves
6
Tear the lettuce leaves and place them at the bottom of the dish, then add mashed tuna, potato slices, onion, eggs, and tomatoes on top.
- Mixed salad leaves: 200 g
- Canned tuna in brine: 1 jar
- Potato: 1 piece
- Red onion: 0.5 head
- Chicken egg: 3 pieces
- Cherry tomatoes: 8 pieces
7
Pour the sauce on top.
- Olive oil: 5 tablespoon
