Ensalada de Atún

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Curly lettuce with two large cans of tuna, hard-boiled egg, cherry tomatoes, avocado and red onion, dressed with a vinaigrette of oil, vinegar, honey and mustard mayonnaise. Ten minutes, no cooking, serves four.

Prep Time10

Cook Time0

Total Time10

Course: Salad

Cuisine: Colombian

Keyword: Tuna Salad

Servings:

Calories: 381kcal

Author: Angela Giraldo

Ingredients

For the salad

Curly lettuce to taste
2 large cans of tuna or 4 small ones
4 hard-boiled eggs cooled before they go in
1 cup cherry tomatoes
1 avocado
1 red onion optional

For the vinaigrette

40 g oil
50 g vinegar
20 g honey
15 g olives finely chopped
80 g mustard mayonnaise mayonnaise with mustard stirred through it
2 grams parsley finely chopped
15 g cream

Instructions

For the salad

Take several lettuce leaves, fold them over and run a sharp knife through them to cut them into fine strips.
Put the cut lettuce in a bowl.
Slice the hard-boiled eggs thinly and add them to the bowl. Let them cool first: warm egg wilts the lettuce underneath it.
Halve the cherry tomatoes, or leave them whole, and add them along with the avocado cut into thin strips.
If you want the onion, cut it into very thin strips and add it.
Drain the tuna, add it to the bowl and turn everything over gently.

For the Vinaigrette

In a bowl, put the oil, the vinegar, the honey, the olives, the mustard mayonnaise, the parsley and the cream, and whisk with a spoon or a hand whisk until it is completely combined.
Pour it over the salad just before serving.

Notes

Dress it at the table, not in the kitchen. Lettuce collapses within minutes of meeting an acidic dressing, and this one has fifty grams of vinegar in it.

The honey is what makes the vinaigrette work. Oil, vinegar and mustard on their own are sharp and flat; twenty grams of honey gives it a middle without making it sweet.

Slice the avocado last and put it on top rather than mixing it through, so it does not break up or brown before it reaches the table.

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