Anytime, anywhere, with any meal. This ensalada de atun salad is especially great when freshly prepared and served cold on a hot summer’s day.
Ingredients
- 1 Kg New Baby Potatoes
- 4 Eggs
- 500 G Prawns
- 1 Large Spring Onion
- 1 tub Mayonaise
- 2 Medium tins Tuna
- 2 or 3 Lettuce Leaves
- 1 Lemon
- Oil
Method
Rinse and boil your baby potatoes, leaving their skin on. Once soft, easily scrape and peel their skin off. Dice and leave to one side.
Boil the eggs, this should take about 10 – 15 minutes depending on the size of the eggs. Once ready, set aside and allow to cool.
Boil the prawns whole, after around 3 – 5 minutes, remove and peel.
In a large bowl mix together your diced onion, potatoes, prawns, 3 eggs and drained tuna. Drizzle with oil and juice a lemon over everything.
Mix in 3/4 of the tub of mayonnaise and stir. Pour your mixture in a large dish and lay the lettuce leaves around.
Finish off by generously spreading a dollop of the remaining mayonnaise throughout and grating the remaining egg over everything.
Mama’s Ensalada De Atún | Mama’s Tuna-Mayonnaise Salad
Ingredients
- 1 Kg New Baby Potatoes
- 4 Eggs
- 500 G Prawns
- 1 Large Spring Onion
- 1 tub Mayonaise
- 2 Medium tins Tuna
- 2 or 3 Lettuce Leaves
- 1 Lemon
- Oil
Instructions
- Rinse and boil your baby potatoes, leaving their skin on. Once soft, easily scrape and peel their skin off. Dice and leave to one side.
- Boil the eggs, this should take about 10 – 15 minutes depending on the size of the eggs. Once ready, set aside and allow to cool.
- Boil the prawns whole, after around 3 – 5 minutes, remove and peel.
- In a large bowl mix together your diced onion, potatoes, prawns, 3 eggs and drained tuna. Drizzle with oil and juice a lemon over everything.
- Mix in 3/4 of the tub of mayonnaise and stir. Pour your mixture in a large dish and lay the lettuce leaves around.
- Finish off by generously spreading a dollop of the remaining mayonnaise throughout and grating the remaining egg over everything.
Just have some with the family and dig in