Tuna salad with mustard

If there’s something that should always be on the table in the summer, it’s a good salad. Actually, salads can be a great option any time of the year. What’s more, this one sent in by Eneko has a bit of everything. Come in, see and enjoy.


  • Assorted lettuce leaves – 1 bag
  • Yellowfin tuna – one jar
  • Two small potatoes
  • Hard-boiled egg – one or two
  • Gherkins – a handful
  • Mild mustard
  • Extra Virgin Olive Oil
  • Vinegar


  1. Boil the eggs. Let cool and peel.
  2. Boil the potatoes with the skin. Let cool and peel.
  3. In a salad bowl, place the assorted lettuce leaves.
  4. Add the chopped egg and potatoes.
  5. Add the white tuna.
  6. Dice the gherkins and add them to the salad.
  7. Add a dash of mustard.
  8. Dress with EVOO and a bit of vinegar (the gherkins already give it a touch of salt and vinegar).

Light and tasty, thanks, Eneko!

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