Vibrant freshness and soft textures define the perfect light lunch. This tuna salpicón stands out for its balanced creaminess and the subtle crunch of fresh vegetables, creating a harmony that comforts without feeling heavy. A market classic brought to your table: direct, lively and full of freshness.
Peel the yellow potatoes and carrot, and cut them into medium cubes. Boil the water with the cooking salt and cook the potato with the carrot for 10 to 12 minutes, until tender but not falling apart.
Add the
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Cut the lettuce into short strips, the red onion into fine dice and the tomato into cubes without excess seeds. Drain the canned tuna and break it into large flakes, not crumbs.
Mix the mayonnaise with the lemon juice, finishing salt and ground black pepper for 30 seconds, until the dressing is smooth, glossy and clearly bright.
In a large bowl, toss the potato, carrot, peas, lettuce, red onion, tomato and tuna. Use broad movements so you do not break the potatoes or turn the tuna into paste.
Add the dressing and toss for 1 minute, only until everything is coated. Finish with parsley if using it and refrigerate for 10 minutes before serving so it comes out fresh, creamy and firm.
