Tuna Salad from Koh Phangan
Salads • Pan-Asian
Description
You can drizzle it with a wedge of lime. It will taste even better! I recommend making it just once, or not adding the tuna and mayonnaise in advance. You can prepare all the vegetables ahead of time and mix them, adding the tuna and mayonnaise with pepper only just before serving.
Ingredients
- Canned tuna in its own juice 0 oz
- Green lettuce 5 pieces
- Cherry Tomatoes 5 pieces
- Cucumber ½ piece
- Carrot 5 oz
- Red Onion 1 piece
- Mayonnaise 1 tablespoon
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
Lay the lettuce leaves on a plate, and on the other side, arrange slices of fresh cucumber beautifully.
Step 2
Cut the cherry tomatoes into quarters and arrange them in a semicircle.
Step 3
Grate the fresh carrot on a coarse grater and place it in the center as a cushion, then add half a can of chopped canned tuna on top.
Step 4
Add a few rings of red onion to taste.
Step 5
Dress with mayonnaise mixed with a generous amount of ground black pepper.
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