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Daniel Guerrey

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Recipe

Tuna salad with vegetables

20 mins
30 mins
Low
16
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Tuna salad with vegetables for very hot days or Lent, perfect to eat lightly and with a lot of flavor. It is a dish to which you can put the vegetables that you like and enjoy it to the fullest.
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Ingredients

4 portions
  • 5 cans tuna
  • 2 potatoes
  • 2 carrots
  • 1 cup lettuce, cut into strips, washed and disinfected
  • to taste mayonnaise
  • to taste mustard
  • to taste salt and pepper

Preparation

Peel and cut the potatoes and carrots into small cubes.
Heat water with salt in a pot, enough to cook the potatoes and carrots for 15 minutes or until softened.
Open and drain the tuna cans.
In a bowl add the tuna, potato, carrot and lettuce. Season with salt and pepper; mixture.
Add mayonnaise and a little mustard (you can omit the mustard) and mix until the salad is even.

PRESENTATION

It is best served with chilitos in vinegar. If you prefer, you can chop them and add them to the mix.

TIPS

The smaller the cut of the potato and carrot, the faster it will be cooked.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (1)
Brenda Lopez
01/07/2020 14:22:54
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