Ensalada Mixta

A complete dish where the freshness of crisp lettuce meets rich tuna and soft hard-boiled eggs. The vinegar's acidity binds everything for a vibrant and colorful plate.

• Prep: 20 min
• Cook: 10 min
• Difficulty: Easy
• Calories: 388
• Protein: 22 g
• Carbs: 17 g
• Fat: 25 g

Ingredients

• 4 pc Egg ( hard-boiled and quartered )
• 1 pc Butterhead lettuce ( washed and dried )
• 3 pc Round tomato ( in wedges )
• 1 pc White onion ( thinly sliced )
• 200 g Tuna ( drained and crumbled )
• 50 g Green olive ( whole )
• 100 g Corn ( drained )
• 0.5 pc Cucumber ( sliced )
• 4 tbsp Extra virgin olive oil ( for the dressing )
• 2 tbsp Red wine vinegar ( for the dressing )
• 1 pinch Gray sea salt ( to taste )
• 150 g Canned white asparagus ( drained )

Instructions

1. Cooking the eggs

   Plunge the eggs into boiling water. Cook for 9 minutes for a firm white and a soft yolk. Cool immediately in ice water to stop cooking and make peeling easier.

2. Vegetable preparation

   Chop the lettuce into large pieces, spin dry well so the dressing sticks. Cut the tomatoes into wedges and the cucumber into thin slices. Thinly slice the white onion into translucent strips.

3. Plating and garnishing

   Arrange the bed of lettuce. Distribute the tomatoes, cucumber, onion, corn, and asparagus. Coarsely flake the tuna on top. Add the quartered eggs and olives.

4. Seasoning

   In a bowl, dissolve the salt in the red wine vinegar before whisking in the olive oil. Drizzle over the salad just before serving to keep the leaves crunchy.

Chef's tips

• Do not dress in advance, the vinegar wilts the lettuce and makes it lose its crunch.
• Use high-quality tuna in oil, the texture will be less dry than tuna in brine.

Storage

Consume immediately. Leftovers do not keep well once the dressing has been added.