Ingredients

Method

Cook the prawns in boiling water until they turn pink. Drain and set aside to cool.

Arrange the cubed potatoes, diced carrots, cooked peas and chopped pickles in a large bowl.

In a small bowl, mix the mayonnaise and Dijon mustard to make the dressing. Season with salt and pepper according to your taste.

Pour the dressing over the mixed vegetables and stir until all ingredients are well-coated.

Add the cooled prawns to the salad and mix gently.

Arrange the salad on a platter or individual serving plates.

Drape the thin slices of Yellowfin Tuna over the top of the salad just before serving.

Serve immediately or refrigerate for an hour before serving for best results. Enjoy this luxurious take on a classic dish!