Ensalada completa – main-course salad with egg, tuna and sweetcorn
Lettuce, tomato and grated carrot with boiled potatoes, hard-boiled egg, tuna and sweetcorn, dressed with oil and vinegar – a cool summer dinner in Uruguay and Argentina. It is also made with chicken or with cubes of cheese.
- 40 minTime
- 25 minHands-on
- 4Portions
- 34 gprotein per portion
- 460kcal per portion
Ingredients for 4 portions
- 500 gPotato
- 4Eggs
- to tasteSalt
- 1Lettuce
- 3Tomatoes
- 2Carrots
- 300 gSweetcorn, drained
- 350 gTuna, 2 tins, drained
- 3 tbspOlive oil
- 1 tbspVinegar
Method
- Peel the potatoes and cut them into 2 cm cubes. Put the potatoes and eggs in a pan of cold, salted water and bring to the boil.
- Boil for 10 minutes, then lift the eggs out into cold water. Cook the potatoes for 2–5 minutes more, until tender.
- Meanwhile, wash, dry and tear the lettuce. Cut the tomatoes into wedges, grate the carrots and drain the sweetcorn and tuna.
- Drain the potatoes and leave them to cool for 10 minutes. Meanwhile, peel the eggs and cut them into quarters.
- Whisk the olive oil, vinegar and a pinch of salt. Spread the lettuce over a large platter and arrange the tomato, carrot, potatoes, sweetcorn, tuna and eggs on top. Drizzle with the dressing and serve.
