Ingredients
3 cans of Calvo tuna in extra virgin olive oil
Cherry tomatoes
1 roasted red pepper
Olives
2 hard-boiled eggs
½ red onion
75g canned corn
Cilantro
Basil
Vinaigrette: 100g olive oil
25g sherry vinegar
1 teaspoon mustard
Salt
Preparation
45 minutes
Wash the potatoes and boil them in plenty of salted water for 40 minutes, then leave them to cool in the same water and drain.
Cut the potatoes into quarters or halves, depending on their size. Meanwhile, halve the cherry tomatoes, dice the pepper and chop the red onion.
Place everything in a bowl along with the olives and herbs, taking care not to chop them too finely to prevent them from turning brown, and mix together.
Transfer to a Tupperware container, arrange slices of boiled egg and the tuna on top, seal and set aside in the fridge.
Meanwhile, place the vinaigrette ingredients in a jar, seal and mix by shaking, then set aside.
Just before serving, shake the vinaigrette, pour it over the salad and toss to combine.
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