Potatoes and Tuna Salad

A light meal that tastes as good hot or cold. A great choice for picnics and packed lunches.

Ingredients

• 2 Tuna tins
• 400 gr of Potatoes
• 50 gr of Olives
• 4 Eggs
• 100 ml of Extra Virgin Olive Oil
• 1 Lemon
• 1 Parsley bunch
• 1 tbsp of Flax Seeds
• 1 pinch of Salt
• Pepper

Boil a pot of water seasoned with coarse salt. Cook the potatoes for 15 to 20 minutes. Remove from the water and let it cool down. Cook the eggs in boiling water for 15 minutes. In a blender place the olive oil, lemon and season with salt and pepper. Blend until it becomes a thick sauce. Cut the potatoes into cubes and place in a bowl. Add the tuna in chunks and the olives. Peel and cut the egg into quarters. Place in the bowl. Drizzle with the sauce and stir gently. Sprinkle with the flax seeds and decorate with parsley.