Tuna salad with corn and tomatoes
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A fast salad, without fire, only good to make in summer when it's hot!
- 1 egg yolk
- 1 tablespoon mustard
- 150 ml oil
- 2 cans of crushed tuna in oil
- 5 tomatoes
- 1 canned corn
- 4 green onion strands
- lemon juice
- salt, ground pepper
Servings: 4
Preparation time: less than 30 minutes
RECIPE PREPARATION Tuna salad with corn and tomatoes:
Make a mayonnaise from the yolk, mustard and oil and a few drops of lemon juice. Refrigerate.
Wash the tomatoes, cut them into 4 and remove the stalks together with the core, chop the pulp into cubes. Peel and wash the onion and cut into slices.
Drain the corn and tuna and mix in a bowl with the onion, tomatoes and mayonnaise. Season and serve.