With the great heat, salads save lunches and dinners. I love potato and tuna salad. I used veg tuna, made with legume proteins. An easy and quick dish to prepare, filling, but light if you don’t overdo it with the dressings. I enriched it with Tropea onion, which I now add everywhere and hard-boiled eggs. Generally, I serve it with grilled vegetables, but a fresh salad will also go perfectly.
Search among my MAIN COURSES for what you like the most.
Follow my page FACEBOOK to get lots of tasty recipes every day.
OTHER RECIPES WITH VEG TUNA
Rice salad with tuna and arugula
Tuna and lemon spaghetti
cold rice salad with zucchini and veg tuna
Spaghetti with tomato, olives, and veg tuna
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for preparing the potato and tuna salad
- 4 potatoes
- 7 oz veg tuna
- 4 eggs
- 1 Tropea red onion
- 3 tablespoons extra virgin olive oil
- to taste salt and pepper
- 1 tablespoon chopped parsley
- 3.4 oz apple cider vinegar
Tools for preparing the potato and tuna salad
This post contains affiliate links
- 1 Bowl
- Pressure Cookers
- Steamer Baskets
Steps for preparing the potato and tuna salad
Prepare the salad starting with the potatoes. Peel and cut them into cubes after rinsing them. Steam until they are soft (I used the pressure cooker and it takes just a few minutes from the whistle). Once cooked, let them cool slightly. Slice the onion after cleaning it. Immerse the slices in vinegar and salt and let them rest for 30 minutes.
Immerse the eggs in cold water inside a small saucepan. Place on the heat and, from when the water starts to boil, cook for 7-8 minutes. After the time passes, drain and immerse them in cold water to stop the cooking.
Drain and rinse the onion. In a bowl, put the potatoes, onion, and broken-up tuna. Peel the eggs. Slice one for decoration and cut the others into pieces, adding them to the salad. Season the potato salad with parsley, salt, pepper, and oil. Mix and serve at the table.
Storage
I do not recommend storing this salad for more than a few hours because potatoes, once cooked, do not keep well.
