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Daniel Guerrey

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Recipe

Tuna salad with vegetables

20 min
30 min
Easy
12
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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.

Ingredients

4 servings
  • 5 cans of tuna
  • 2 pieces of potato
  • 2 pieces of carrot
  • 1 Cup of lettuce cut into strips, washed and disinfected
  • to taste of Mayonnaise
  • to taste of mustard
  • to taste of 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.
    Calories
    10.6
    kcal
    0.5%
    Carbohydrates
    2.0
    g
    0.7%
    Proteins
    0.8
    g
    1.5%
    Lipids
    0.2
    g
    0.3%
    Fiber
    1.3
    g
    2.6%
    Sugar
    0.7
    g
    0.8%
    Cholesterol
    0.0
    mg
    0.0%
    Esha
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