Lunch · Mediterranean
Spanish tuna and potato salad
Ensaladilla, the tapas-bar classic: diced potato, carrot and peas with tuna and egg in a light mayonnaise.
- Serves
- 2
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
Ingredients
For 2 plates- 350 g potatoes, diced
- 100 g carrots, diced
- 80 g frozen peas
- 240 g canned tuna in water, drained
- 2 hard-boiled eggs, peeled
- 50 g light mayonnaise
- 1 tbsp lemon juice
- 6 green olives, pitted and sliced
- 1/4 tsp salt
- 1/2 tsp paprika
Method
Boil the potatoes and carrots for 10 minutes, add the peas for the last 2 minutes, then drain and cool.
Chop one egg and mix it with the mayonnaise, lemon juice and salt.
Fold in the vegetables and most of the tuna.
Spread on plates, top with the rest of the tuna, the other egg in slices and the olives, and dust with paprika.