Ingredients

100g diced Piel de Sapo Melon

100g cooked diced Irish potatoes

1 teaspoon capers

1 tablespoon mustard

1 tablespoon ketchup

2 tablespoon cream milk

50g preserved tuna fish

3 sleeves iceberg lettuce

Olive oil

Preparation

1.     Mix mustard, ketchup and cream milk in a bowl. Reserve it;

2.     In another container, put the melon, the potatoes, the capers and the tuna fish;

3.     Spread the reserved sauce over it;

4.     Put the lettuce in the serving plate and the prepared potatoes with melon over the lettuce;

5.     Drizzle it with olive oil and serve it.