Canned chilly tuna, cauliflower and potato salad

Ingredients

• 1 can of chilly tuna (mashed)
• 180 g cauliflower, cut into smaller florets
• 1 medium potato (cut into small chunks)
• ½ medium white onion chopped
• 10 leaves of iceberg or romaine lettuce
• 2 tablespoons extra virgin olive
• 1 tablespoon lemon juice
• Salt and black pepper to taste

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Preparation

• 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.

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