Very convincing.
So, peel the potatoes and cook the green asparagus beans. To keep its color green after cooking, you will need an ice bath - very cold water with ice.
Cook these beans for two to three minutes after the water boils.
After cooking, shock cooling is immediately applied. Five minutes in ice water, and then dry.
In this salad, the slicing will be the most minimal. It is better to compete for a beautiful composition.
Potato slices. Asparagus beans. Quail eggs. Radish.
Tomatoes. Fresh cucumber. Assorted olives.
The main character of this salad is tuna. A nice big chunk.
Mayonnaise. Capers.
That's all. I don't want to say any more unnecessary words, because I really want to try this wonderful combination.Share this recipe with your friends, be sure to try it, and let us know if you liked it.