Ingredients
°350g potato
°1 boiled egg
°3 tbsp olive oil
°1.5 tbsp white vinegar
°1 tsp old-fashioned mustard
°115g tuna in oil, drained
°2 shallots finely chop
°2 tbsp chopped fresh parsley
°salt and black pepper
°1 handful of black and green olives, sliced.
Preparation
Cooking potatoes, previously peeled and cut into cubes, in a deep saucepan of lightly salted boiling water.
Meanwhile, cut the egg into a slice and each slice in half. Whisk the vinegar and olive oil in a bowl, add the mustard and season with salt and pepper.
Drain the potatoes and drizzle with a tablespoon of vinegar.
Drizzling bottom of salad bowl with a tsp vinaigrette.
Add the potatoes to a large salad bowl and add the tuna, corn and shallot. Add the sliced olives. Drizzle with vinaigrette and toss gently.
Finally adding egg slices and sprinkle with parsley.
Enjoy !