Potato and tuna salad with vegetables, this dish is among my favorites, a rich and tasty potato salad, with the addition of tuna and seasonal vegetables, I guarantee it will win you over at the first taste! A dish you can prepare in advance and store in the fridge, perfect for lunches or dinners, even outdoors. If served in mini portions, it also makes a great appetizer or snack for an aperitif! Now head to the kitchen and try this delicious potato and tuna salad!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for potato and tuna salad with vegetables
- 1.1 lbs potatoes
- 0.88 lbs eggplant (round purple)
- 0.44 lbs zucchini
- 3.5 oz tuna in oil (weight is considered after draining)
- 1 tsp garlic powder
- 1 pinch salt
- 2 tbsps extra virgin olive oil
- to taste mixed peppercorns (freshly ground)
- basil (for garnish)
- 2 tbsps apple cider vinegar
Preparation of potato and tuna salad
To start, wash the potatoes well (it’s better if they are the same size) and boil them with the skin on. Once they are well cooked, drain them and let them cool.
Clean and wash the eggplants and zucchini, cut the eggplants into cubes and the zucchini into slices. Put half of the oil in a pan and add only the eggplants. Add a pinch of salt and cook for about 10 minutes over high heat, stirring.
After 10 minutes of cooking, add the zucchini. Continue cooking for another 5/6 minutes over high heat, always stirring. Once cooking is finished, let it cool.
When all the ingredients are cool, assemble the dish: peel the potatoes and cut them into chunks, then place them in a bowl. Add the cooked vegetables from the pan, the drained tuna, the garlic, a pinch of salt, a pinch of pepper, the remaining oil, and the vinegar. Stir until all the ingredients are well combined. Cover with plastic wrap and let it rest in the fridge for at least 30 minutes before consuming!
POTATO AND TUNA SALAD WITH VEGETABLES, if you like, you can garnish with basil before serving!
