- 500 GRAM CANNED TUNA
- 1 SMALL CAN OF CORN
- 1 GREEN PAPRIKA
- 3 TOMATOES
- 2 EGGS
- 20 OLIVES
- 4 TABLESPOONS MAYONNAISE
- 1 TABLESPOON MUSTARD
- 1 ONION
- SOME LETTUCE LEAVES
- 200 GRAM PREPARED CHICKEN
- 2 TOMATOES
- 100 GRAM PINEAPPLE
- 1 CUCUMBER
- 300 GRAM COOKED POTATOES
- 4 TBSP MAYONNAISE
- 1 TSP CURRY POWDER
Boil and slice the eggs. Chop the paprika, the tomatoes and the onion. Cut the olives in two. Mix the mayonnaise with the mustard. Toss the tuna, corn, paprika, tomatoes, olives, eggs (leave some behind for decoration) and onion together and mix with the mayonnaise. Put some salad leaves on a dish, put the lettuce on and decorate with egg slices.
Cut the chicken in pieces and all the other ingredients in cubes. Mix well and add the mayonnaise, as well as curry, salt and fresh milled pepper. Chill for at least one hour.
Serving suggestion
Serve with French bread on a hot summer day or as part of a salad buffet.
Dessert:
Tropical chocolate pie
Serving suggestion
Serve with French bread or white buns and a nice bottle of cool Chardonnay.
Dessert:
German cherry pie
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