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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil potatoes, skin on, until cooked through, about 20 minutes, or until fork tender. | 2. Allow to cool enough to touch and peel. | 3. Dice potatoes. | 4. In a large bowl, toss in shrimp, tuna, chopped egg and vegetables lightly. | 5. Whisk garlic mayo salt, pepper and vinegar together. | 6. Fold 1/2 cup into salad, a little more if it looks dry. | 7. Spread salad into a shallow dish (I usually use a casserole dish). | 8. Spread remaining garlic mayo over salad, and garnish around the edges with the lettuce, and in the center with reserved ingredients. | 9. Allow to chill in refrigerator while flavors meld. | 10. This can be made a few days before, just garnish the salad the same day, using freshly chopped lettuce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red potato	4			-	-	-	-
onion	1			44.0	10.274000000000001	1.21	0.11
garlic mayo	1	cup		-	-	-	-
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
tuna	1	can		-	-	-	-
pea	1	can	drained	61.7091	11.093	4.1139	0.2939
carrot	1	can	cubed drained	78.6807	18.3844	1.7847	0.4606
hard egg	2		chopped sliced boiled	-	-	-	-
red pepper	1		roasted chopped	1.25	0.2753	0.0584	0.0138
shrimp	1/2		cooked	192.6671	0.0	45.5601	1.156
olive	1/4	cup	chopped	-	-	-	-
lettuce	1	cup	sliced	7.15	1.2265	0.7425	0.121
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.