Ensalada campera with potatoes, egg, tuna and peppers

Ingredients

For 1 serving

• Potatoes220 g
• Eggs1
• Canned tuna in water80 g
• Bell peppers80 g
• Tomatoes120 g
• Red onion30 g
• Green olives6
• White wine vinegar10 ml
• Extra virgin olive oil10 g
• Parsley5 g
• Saltto taste

Contains: eggs, fish, sulphites,

In season: June – September

Method

1. Peel the potatoes and cut them into cubes of about 2 cm. Put them in a pan of cold salted water, bring to the boil and cook for 12 minutes, until tender but whole; 3 minutes after the water boils, lower the egg into the same pan and cook it for 9 minutes.
2. Drain the potatoes and let them cool slightly; cool the egg in cold water and peel it.
3. Meanwhile deseed the pepper and dice it, dice the tomatoes and thinly slice the red onion. Drain the tuna.
4. In a bowl combine the warm potatoes, vegetables, tuna and green olives and dress with the extra virgin olive oil, white wine vinegar and salt: warm potatoes soak up the dressing better.
5. Finish with the egg in wedges and the chopped parsley.