Potato and Tuna Salad
Prep Time30 minutes mins
Cook Time30 minutes mins
Rest Time30 minutes mins
Total Time1 hour hr 30 minutes mins
Servings: 2 people
- 4 size Jacket potatoes
- 1 size Spring onions fresh, cut
- 2 size Garlic cloves pressed
- Chilli (cayenne pepper)
- 1 bunch Chopped parsley
- 1 bunch Chopped basil
- Wild garlic salt
- 1 Can Tuna in oil
- 2 tablespoon Virgin olive oil
- 1 size Pickled cucumber pickled
- Cucumber water
Boil the jacket potatoes, drain them. put off and peel off. Allow to cool slightly. Cut as desired and place in a bowl. Add onion and chopped cucumber. Also some cucumber water. We like it better than vinegar.
Then add the tuna with oil, garlic, herbs and a little olive oil. Sprinkle with cayenne and parsley to taste and mix everything well. Season again with a little wild garlic salt. Then let everything go a little.
Boil the eggs hard, peel them and cut them in half on the salad. Sprinkle with a little wild garlic salt. Good Appetite.
I still have the salt as a present from a cook friend. Of course, other herbal salts can also be used.
Serving: 100g | Calories: 89kcal | Carbohydrates: 15g | Protein: 2.7g | Fat: 1.8g