A homestyle tuna salad that is fresh yet substantial. Tender potato, egg and crisp vegetables come together with a creamy, citrusy dressing that complements the tuna without hiding it. The kind of cold meal that handles lunch without making the kitchen complicated.
Peel the white potato and cut it into even medium cubes so they cook at the same rate. Dice the tomato, thinly slice the red onion, and tear the lettuce into bite-size pieces; wash and dry the lettuce thoroughly so it does not water down the salad.
Place the white potato, eggs, and water in a pot and bring to a boil. Once boiling, cook for 10 minutes
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Drain the potato and spread it out in the colander so the steam can escape while you finish the rest. Cool the eggs under cold water, peel them, and cut them into medium pieces. Drain the canned tuna very well and, in the bowl, mix the mayonnaise, lemon juice, salt, and ground black pepper until the dressing is smooth and creamy.
Once the potato is no longer steaming, add it to the dressing with the canned tuna, tomato, red onion, and egg. Fold gently so the potato keeps its shape; finally add the lettuce and toss only a few times, until everything is lightly coated but still fresh and distinct. Serve right away. And that's it! Creamy and fresh, with the tuna still firmly in the spotlight. 😌
