Potato salad with tuna and cannellini beans
When it’s hot and you don’t feel like cooking, potato salad with tuna and white beans is a simple, wholesome, and complete recipe, perfect for quick lunches, light dinners, or to take on the go.
With just a few ingredients, you’ll have a cold salad ready in no time that keeps well even the next day. You can take it to the beach, to the office, or serve it as a main course for a light dinner.
Try it as it is or customize it with red onion, olives, capers, or cherry tomatoes to make it even richer and tastier.
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- Difficulty: Very Easy
- Cost: Very Affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 21 oz potatoes
- 11 oz tuna in oil
- 14 oz white beans (cannellini) (canned)
- 1 tbsp extra virgin olive oil
- to taste salt
- A few leaves mint
Tools
- Pot
- Bowl
- Wooden spoon
Steps
Cook the potatoes with their skins in a pot of salted water for about 25-30 minutes until they are tender when pierced with a fork.
Let them cool slightly, then peel and cut them into cubes or chunks if preferred.
Open the beans, drain, and rinse well under running water to remove the canning liquid.
Drain the tuna, removing excess oil, and break it into chunks with a fork.
In a large bowl put the potatoes, beans, and tuna.
Season with extra virgin olive oil and salt.
Mix gently to avoid breaking the ingredients too much, and let it rest in the fridge for at least half an hour before serving.
Our potato salad with tuna and cannellini beans is ready. Before serving, add a few leaves of fresh mint.
Enjoy your meal.
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Storage and Tips…
Store in the fridge covered with plastic wrap or in an airtight container.
Consume within 2 days.
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