Ingredients (4 persons):

• 3 potatoes
• 2 carrots
• 1 spring onion
• 2 eggs
• 8 prawns
• 100 g canned peas
• 200 g of bonito in oil
• 250 g mayonnaise
• salt
• parsley

Elaboration of the salad with prawns recipe by Karlos Arguiñano

To make the salad, cook the potatoes and carrots (peeled) in a pot with plenty of water and a pinch of salt. After 20 minutes, remove the carrots, cut them into small cubes and set aside. After 30 minutes, remove the potatoes, peel and cut them in the same way. Place them (carrots and potatoes) in a large bowl.

Cook the eggs in a saucepan with plenty of water and a pinch of salt for 10 minutes.

Peel the prawns and cook them briefly (3-4 minutes) in a saucepan of water with a pinch of salt. Set aside.

Refresh, peel and chop the eggs. Add the shredded tuna, the diced spring onion and the peas, season, add the mayonnaise and mix well.

To serve, Place a round mold without a base (cookie cutter type) on a plate and fill it with the salad. Remove the mold, place 2 prawn tails on top and decorate the plate with some parsley leaves. Repeat the process with the other 3 portions.

Tip:

Adding chives to our dishes is a good idea because it is a food that stands out for its high fiber, vitamins and minerals.

Presentation of the ensaladilla with prawns recipe by Karlos Arguiñano