Tuna Salad with Potatoes and Beans
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g potato (s), small unpeeled
- 500 g beans, reen
- 2 cans tuna, in oil
- 3 tablespoon mayonnaise
- 1 ½ tablespoon lemon juice
- 1 can corn
- 2 tablespoon parsley, chopped
- salt
- pepper
Print Recipe
Pin Recipe Instructions
- Brush the potatoes well, quarter them and cook with the skin in salted water, drain and leave to cool.
- Remove the ends from the beans, wash and cook whole in salted water until firm to the bite. When the beans are cooked, rinse them under cold water.
- Drain the corn and tuna. Mix together the mayonnaise and lemon juice and season well.
- Mix the corn, beans and potato quarters together. Cut the tuna into pieces with a fork and fold in.
- Finally, carefully fold in the stirred majo, if necessary, add seasoning.
- The salad should be flavorful.
- You can change this salad as you like (olives, artichoke hearts quartered, etc.).
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