Peruvian Cause with Tone

Name: Peruvian Cause with Tone - Tincuta D.
Ingredients: * 5 large potatoes * 200 gr. peas * 2 carrots * 160 gr. canned tuna * 6 heaping tablespoons of mayonnaise; plus for garnish * salt and pepper For garnish * boiled eggs * olives * lettuce... etc

Over - Peruvian Cause with Tone by Tincuta D. - Recipia

To prepare a delicious salad with tuna and vegetables, we start with the potatoes. Choose medium-sized potatoes with smooth skin. Place them in a large pot of cold water and add a tablespoon of salt. Boil them over medium heat for about 20-25 minutes or until they are soft but not falling apart. Once ready, remove them from the water, let them cool slightly, then peel them. Using a masher or a fork, mash the potatoes until you get a smooth puree. Let the puree cool completely. Meanwhile, prepare the peas and carrot. If using fresh peas, boil them in a pot of boiling water for about 5-7 minutes until tender. If opting for canned peas, make sure to drain them well. The carrot should be peeled and cut into small cubes. Boil it in salted water for 10-12 minutes or until soft. Once the peas and carrot are ready, drain them and let them cool. In a large bowl, combine the potato puree, peas, and carrot, adding the drained tuna either in oil or water, depending on your preference. The tuna adds a delicious flavor and a pleasant texture to the salad. Now it's time to add the mayonnaise. It is important to use good quality mayonnaise as it will influence the final taste of the dish. Add the mayonnaise gradually, mixing well until the vegetables are evenly coated, but be careful not to overdo it. If necessary, adjust the taste with salt and pepper to your liking. Once you have a well-mixed composition, transfer it to a platter and shape it as desired, whether round or oval. Cover with a thin layer of mayonnaise to add an appetizing look. For decoration, boil some eggs until hard, then cut them into slices or quarters and arrange them nicely on top of the salad. Add black or green olives for a color contrast and an extra flavor boost. The salad can also be garnished with fresh green lettuce leaves, which provide a crunchy note. After finishing the decoration, place the salad in the fridge for at least 2-3 hours. This cooling time allows the flavors to blend perfectly, and the salad becomes tastier. Serve it cold, as an appetizer or main dish, alongside a slice of fresh bread. This salad is not only nutritious but also a true visual feast, perfect for any occasion!

Ingredients

* 5 large potatoes * 200 gr. peas * 2 carrots * 160 gr. canned tuna * 6 heaping tablespoons of mayonnaise
plus for garnish * salt and pepper For garnish * boiled eggs * olives * lettuce... etc

Peruvian Cause with Tone

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