Tuna and Eggplant Salad Recipe
If you like combination tuna salads, this will surprise you and will undoubtedly become one of your favorites. Follow the step by step of this easy recipe that we bring you and discover how a little roasted aborigines give life and flavor to your usual salads. Ready to prepare and enjoy the tuna and eggplant salad? So let’s cook.
Ingredients to make Tuna and Eggplant Salad:
- 1 can of prickly pear
- ½ unit of lettuce
- 1 unit of Avocado
- 1 unit of Eggplant
- ½ unit of Onion
- 1 pinch of salt and pepper
How to make Tuna and Eggplant Salad:
Get all the ingredients ready to prepare the tuna salad. If you also want to add extras you can do it, with this salad they combine sweet corn very well for example. Cut the aborigines into medium slices, put them in a baking tin and sprinkle a little olive oil, salt and pepper on top of each slice. Bake at 180ºC. For 10 minutes or more depending on the desired doneness. To wash the lettuce, chop it with your hand and leave it to soak in a little water and vinegar for approximately 15 minutes. Remove the water and drain with a little absorbent paper. On a board, cut the onion julienne and the avocado into small squares. Mix the lettuce and onion; ideally they are well mixed in the preparation. Finally, assemble the tuna salad with aborigines by placing the tuna and avocado in the center and around the slices of roasted aborigine. Season with salt and pepper and enjoy!
