- 4 small potatoes boiled unpeeled, then peeled and diced
- 2 medium tomatoes, chopped
- 1 cucumber, peeled and diced
- ½ spring onion, thinly sliced
- ½ cup olives: green/black/ or stuffed
- 200 g tuna in extra-virgin olive oil, drained
- 1 small Italian pepper, sliced
- 100 g white asparagus tips, canned
- 2 hard-boiled eggs, sliced
- Salt and vinegar to taste
- Combine all the ingredients.
- Dress the salad with salt, vinegar and the flavored oil from the tuna can.