Ensalada de Tonyina (Mallorcan tuna salad)

AUTHOR
Kelli Murphy
DIFFICULTY
very easy
RATING
3 5
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 6
  • 6 Eggs
  • 3 tin(s) (185 g each) Tuna Fillets
  • 4 Mini roman salads
  • 3 Carrots
  • 6 ripe tomatoes
  • 3 red onions
  • 100 g black olives (with stone)
  • 3 TSP Capers (glass)
  • 1 Lemon
  • 7-10 Tbsp salt and pepper
  • 7-10 Tbsp Sugar
  • 8 TABLESPOONS good olive oil

Directions

  1. 1

    Boil eggs hard in about 10 minutes. Drain the tuna and pluck a little with two forks.

  2. 2

    Clean, wash and spin dry romaine lettuce and pluck into bite-sized pieces. Peel, wash and roughly grate carrots. Wash and thinly slice tomatoes. Peel and finely dice onions.

  3. 3

    Quench the eggs cold, peel and quarter them. Mix prepared ingredients with olives and capers in a large salad bowl.

  4. 4

    Squeeze the lemon. Season about 4 tablespoons lemon juice with salt, pepper and 1 pinch of sugar. Fold in the oil. Pour over the salad. Mix everything again and season to taste. It tastes good with farmhouse bread.

Nutrition Facts

KCAL
250 kcal
CARBS
6 g
FATS
16 g
PROTEINS
18 g