Potato and tuna salad. Ideal for hot summer days or for a light and nutritious meal.
Excellent as a side dish for meat or fish dishes or as a main course, it is a truly tasty salad and perfect for the beautiful season.
Potato and tuna salad can also be a great main course for a quick dinner, to be prepared a few hours in advance and kept in the fridge until a few minutes before enjoying it.
Summer salads are simple to prepare and save us time in the kitchen because they can be made in advance.
The combination of boiled potatoes, tuna in oil, and mayonnaise creates a creamy texture that delights the palate with every bite.
The potatoes, soft and delicately flavored, pair perfectly with the rich taste of tuna, while the mayonnaise adds a touch of creaminess and enveloping flavor.
For the preparation, we can use drained canned tuna or natural tuna.
Furthermore, if we want to enrich it, we can add hard-boiled eggs or mayonnaise or a yogurt sauce.
It can be prepared in advance and easily transported, so it can also be chosen as a take-away side dish for a picnic or to bring to the office, where it can become a convenient snack for lunchtime (the so-called schiscetta).
What do you say, shall we prepare it together?
Let’s see how to do it right away!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 421.50 (Kcal)
- Carbohydrates 37.72 (g) of which sugars 1.76 (g)
- Proteins 30.36 (g)
- Fat 16.77 (g) of which saturated 4.22 (g)of which unsaturated 6.62 (g)
- Fibers 4.58 (g)
- Sodium 839.38 (mg)
Indicative values for a portion of 280 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Potato and tuna salad
- 28 oz potatoes (weight when cooked and peeled)
- 4 eggs
- 9 oz tuna in oil (or natural)
- 3 tbsp mayonnaise
- to taste extra virgin olive oil
- to taste chopped parsley
- salt
Tools
- Pot
- Bowls
- Colander
Steps
Potato and tuna salad
Wash 4/5 large potatoes well and boil them with the skin, in salted boiling water, for about 30/35 minutes, from the moment of boiling.
(Try to cook potatoes of the same size to have uniform cooking).
To check the cooking of the potatoes, pierce them with a fork: when the fork goes into the potatoes without encountering woody resistance, drain the potatoes and let them cool.
“Or steamed in the steamer for a lighter dish”.Cut the potatoes into large cubes
Meanwhile…
Pour some water into a small pot, add the eggs, and cook them for 8 minutes from the moment it starts to boil, then pass them in cold water, peel them, and cut them into pieces or slices depending on how you prefer them.
Put them in a salad bowl, drizzle with a little extra virgin olive oil, season with salt, and finely chop the parsley after washing and drying it with absorbent paper or a clean kitchen cloth, add the chopped parsley, and stir with a spoon to mix everything well!
Now take the cans of tuna, pour them into a dish with a couple of tablespoons of mayonnaise, and with the help of a fork, mix the two ingredients well to obtain a creamy mixture like tuna sauce.
Pour the tuna with mayonnaise into the salad bowl with the potatoes and mix everything well with the help of a spoon.Put the salad in the fridge for at least 1 hour or until ready to serve, the colder it gets, the better it becomes.
Finally, add the hard-boiled eggs and a sprinkle of parsley.
Enjoy your meal…..
Advice
You can enrich this salad in many ways, for example by adding green beans or tomatoes.
Potato and tuna salad can be stored for 2 days in the refrigerator inside an airtight container. Let it sit at room temperature for about 30 minutes before serving it again.
If you liked this recipe, click on many stars, thank you very much.
I’ll wait for you in my group: https://www.facebook.com/groups/488624465780860
or on my page: https://www.facebook.com/gustoamoreefantasie
Return to the Home page
