Yellowfin tuna and potato salad

Ensalada de Atún Claro y patatas

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– One 100 g can of Ortiz Yellowfin Tuna in Olive Oil
– 200 g green beans
– 100 g cherry tomatoes
– 100 g spinach leaves
– 8 small potatoes
– Salt
– Pepper
– Olive oil


Clean and boil the potatoes in their skins until soft. Leave them to cool. Clean the green beans, cut them into thin strips and boil in salted water until tender. Cut the potatoes in half and place them in a serving bowl. Add the spinach, cherry tomatoes and green beans. Place the bowl in the refrigerator, and when it is chilled, season the dish with salt and pepper, and add the Ortiz belly tuna with a sprinkle of olive oil.