How to cook
Wash and peel the carrots and grate them. In a bowl, mix the carrots with the tuna and add the canned corn to them.
Mix all products well.
Season with salt, lemon juice and olive oil. Decorate as desired.
Finely chop the parsley and sprinkle it over the carrot salad.
It is tastier if it sits in the fridge for at least 1 hour.