Tuna and Shrimp Salad

1. 1 Canned tunapack 170 g ≈ $1.80 65 g
2. 2 Canned sweet cornpack 340 g ≈ $1.00 65 g
3. 3 Pickled cucumberspack 680 g ≈ $3.20 50 g
4. 4 Onions≈ $1.60 per kg 30 g
5. 5 Peeled shrimppack 400 g ≈ $8.50 100 g
6. 6 Ground black pepper 1 g
7. 7 Mayonnaise 30 g
8. 8 Dillpack 50 g ≈ $1.80 5 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil shrimp in salted water for 3 minutes until they turn pink and firm. Drain in a colander and cool.

2. Finely chop the pickled³ cucumbers and onion⁴, then chop the dill⁸.

3. Drain the liquid from the corn and tuna, then mash the tuna with a fork.

4. Mix the tuna, corn, cucumbers, onion⁴, dill⁸, black pepper, and mayo together.

5. Serve the salad on plates and top with the shrimp.

In short

• In the planner this dish is cooked for two days: reheat on day two.