INGREDIENTS

100 grams Manchego Cheese

1 chink light tuna in water

2 tablespoon mayonnaise

1 tablespoon light cream

1 lemon

1 American cucumber

2 carrots

2 tablespoon peas

1 tablespoon cooked corn grains

PREPARATION

1. Wash and rinse vegetables.

2. Peel the carrot and chop it into small squares. Do the same with the cucumber removing the seeds.

3. Cut the Manchego Cheese into small cubes. Set aside.

4. Boil the peas in hot water for 3 minutes, remove and drain.

5. In a bowl, mix the tuna with the mayonnaise and cream. Add the lemon juice and mix well.

6. Add the carrot, cucumber and Manchego Cheese, mix. Finally add the peas and corn kernels, mix well.

TIP: It can be prepared in advance and stored in refrigeration in individual portions.