How to cook
Peel the eggs and boiled potatoes and cut them into cubes.
Put them in a bowl and add the pieces of canned tuna, diced tomatoes and the onions cut into crescents.
The appetizing fish salad is mixed and seasoned with salt, olive oil, freshly squeezed lemon juice and finely chopped parsley and mint.
Stir it again and allow it to cool.
The Venice Salad is served with a few olives in each serving.