This is a salad that my good friend Reena used to prepare for us. My son and I love this salad so much and we asked her for the recipe. The only change I have made to her recipe is, to use canned tuna in chili instead of canned tuna in oil. That is because my son and I are chili heads! Those who prefer it not so spicy should use tuna packed in oil or water. If water packed is your choice then increase the olive oil accordingly. Enjoy!
1 can of chilly tuna (mashed)
180 gm cauliflower, cut into smaller florets
1 medium potato (cut into small chunks)
½ medium white onion chopped
10 leaves of iceberg or romaine lettuce
1 tb finely chopped garlic
2 tb extra virgin olive
1 tb lemon juice
Salt and black pepper to taste
Wash lettuce, spin dry and keep chilled in the fridge. In a large salad bowl, flake the canned tuna, then add extra virgin olive oil, lemon juice, chopped white onion, chopped garlic and mix well. Blanch the cauliflower, just enough so that it remains crunchy. Boil potatoes till they just soft (but careful not overcook). Drain both potatoes and cauliflower till completely dry and put into the salad bowl. Add lettuce, salt and black pepper and toss well before serving. This salad taste better when served cold.