It’s a Sunday lunch with no great ambitions. You have some eggs, a can of tuna, and a few potatoes that have been waiting since the start of the week. In an hour, without any effort, you’ll put a truly satisfying dish on the table. This salad is the comfort food for those who don’t want to pretend.
In the bowl, the ivory-colored potato cubes shine lightly under the dressing. The tuna flakes slip between them, beige and golden. The egg wedges display their sharp-cut sun-yellow yolks, dense and almost silky. Red onion brings an unexpected touch of purple. The rising scent is fresh and tangy—lemon and mustard make themselves known before the first bite.
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