Rustic salad with tuna and potatoes with boiled eggs, parsley, and olives …to dress with the classic oil and vinegar or a vinaigrette with lemon juice and a small amount of sweet mustard or some mayonnaise perhaps homemade by your very own hands!!!
Boil the potatoes starting from cold salted water and do not use mealy potatoes (good for gnocchi) to avoid having a mush in the dish!!!
To make boiled eggs, place them in the saucepan starting from cold water, covering them entirely and counting about 7/8 minutes from the moment it starts boiling.
Want to make this tuna and potato salad even richer??
Add some sun-dried tomatoes in oil, some anchovy fillets, desalted capers, and even other aromatic herbs like thyme. In short, it is the classic recipe you can enrich and vary according to your tastes and those of your diners!
TIP TO AVOID CRACKING BOILED EGGS…add 1 tablespoon of vinegar to the boiling water!
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications, and no sound, which you can subscribe to by clicking the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and each day you can read a sweet recipe and a savory one!
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I also recommend other simple preparations for a nutritious one-dish meal such as:
CUTTLEFISH, CELERY AND GRANA PADANO SALAD
CHICKPEA, BROCCOLI, AND TOMATO SALAD
RUSTIC SALAD WITH TUNA AND POTATOES
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for RUSTIC SALAD WITH TUNA AND POTATOES
- 21 oz potatoes
- 1 package tuna in water (in glass)
- 2 boiled eggs
- to taste olives (for me green and Taggiasca)
- to taste parsley
- to taste extra virgin olive oil
- to taste salt and pepper
FOR THE PREPARATION OF RUSTIC SALAD WITH TUNA AND POTATOES
Boil the potatoes keeping the skin previously washed to remove any soil residue.
Put them in the saucepan with cold salted water and calculate about 20 minutes from boiling.
Once cooked, let them cool, then peel and slice them into approximately 1/4 inch slices.
Drain the tuna fillets in water from the preserving liquid and peel the boiled eggs after about 7/8 minutes from boiling.
Assemble the rustic salad by placing the potato slices, tuna fillets in water, olives (your preferred types) Taggiasca and green.
Chop the fresh parsley and sprinkle it on the salad, adding the dressing you prefer…
Enjoy your meal!
Annalisa
