Preparation

Bake the eggs, peel and reserve.

Peel potatoes, onions and carrots, wash and cut into large cubes.
Wash the green beans and cut into large pieces and set aside.

Steam, in a suitable basket, potatoes, carrots and green beans.

Add, near the end of cooking, the corn and frozen peas.

While the vegetables are cooking, cut the onion and tomato into slices in a large salad bowl.

Wash the vegetables in cold water and add to the salad bowl.

Add the splintered tuna and the sliced ​​egg.

Reserve some egg pieces to decorate.

Season with salt, oil and vinegar.

Wrap well and decorate with chopped egg pieces, olives and fresh coriander.

Ingredients

  • 2 large ripe tomatoes
  • 3 or 4 eggs
  • 2 cans of tuna
  • 1 large onion
  • 2 large potatoes
  • 2 carrots
  • 150 g of green beans
  • 1 large cup of frozen corn and peas
  • fresh coriander
  • Black olives
  • salt, oil and vinegar q.s.