Salerno salad
Very simple potato and tuna salad seasoned with garlic and parsley so simple, ede room temperature, sprinkled with good olive oil. If desired, you can put lemon slices on the side if someone wants to add a little acidity, do not pickle it in advance because it does not suit everyone.
Preparation steps
- Wash the potatoes. Put it in the crust to cook in salted water. Drain the tuna / I always buy in brine or in its own juice, it is less greasy and I determine the amount of oil I will add, you of course to taste /. Boil the potatoes to cool and Peel a squash, grate it and place it in a circle. Place the drained tuna in the middle of the serving bowl. In a bowl on the side put finely crushed garlic, chopped parsley and freshly ground pepper, salt and steam. Mix everything to combine. Pour all over the tuna and potatoes, pouring with a spoon.
- Serve at room temperature.
