For
4 person
Préparation
10 minutes
Cooking
20 minutes
- 400 g potatoes
- 1 can Groix & Nature white albacore tuna fillet
- 2 firm tomatoes
- 3 hard-boiled eggs
- 100 g gherkins
- 4 tablespoons mayonnaise
- 1 tablespoon crème fraîche (or yoghurt for a lighter version)
- Salt, pepper
- Fresh chives or parsley for the finishing touch
1. Cook the potatoes in salted water for around 20 to 25 minutes, depending on their size, then leave to cool.
At the same time, cook the eggs in a pan of boiling water for 10 minutes to obtain hard-boiled eggs. Then run them under cold water and leave to cool completely.
2. Cut the potatoes and tomatoes into large cubes and the gherkins into slices.
3. Shell the hard-boiled eggs and cut into quarters.
4. Drain the tuna and crumble coarsely.
5. In a salad bowl, mix the mayonnaise with the crème fraîche. Season to taste with salt and pepper.
6. Add all ingredients to the salad bowl: potatoes, tomatoes, gherkins, eggs, tuna.
7. Mix gently so as not to crush the potatoes.
8. Sprinkle with chopped chives or parsley just before serving.
