Salad with Tuna Belly and Piquillo Peppers
1 rations
40 minutes
Easy
PREPARATION
1
Put a base of mayonnaise in a glass jar.
2
Add a handful of chopped Espinaler Olives and some sweet corn.
3
Place a few strips of Piquillo Pepper and Espinaler Tuna Belly.
4
Boil the potatoes, peel them, cut them into cubes, and add them to the jar.
5
Add a few lamb’s lettuce leaves and your salad is ready.
