Tuna Potato Salad with Egg

for two to three servings

2 medium / YUKON GOLD POTATO
1 small / SEEDLESS CUCUMBER (preferably Japanese or Persian)
1 can (about 5-5.5 oz) / ALBACORE TUNA in spring water or olive oil
1  medium /  BOILED EGG
1 pinch / SEA SALT

for the mixture

3 tbsp / MAYO
2 tbsp / RICE VINEGAR
1 tbsp / MUSTARD

FRESH BLACK PEPPER or SANSHO PEPPER to taste

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1. Peel the potatoes and boil them to tender. Mush and let it cool.
2. Thin slice the cucumbers and add a pinch of salt. Let them sit for a few minutes. Squeeze to remove excessive water.
3. Drain the water/oil from the canned tuna.
4. Gently mix all ingredients. Add half of a boiled egg chopped small into the mixture. Keep the other half to serve on top.

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adopted from Yukimasa Rika no Osu Ryori by Rika Yukimasa