Tuna potatoes a delicious main course perfect to enjoy not only in summer but also to take to work for lunch. We love potato salad with tuna, and I make it very often; they are also great as an appetizer or to take on a picnic. I also recommend trying the TUNA AND POTATO SALAD. If you can use a homemade mayonnaise to prepare the potatoes with tuna sauce, you will get an even tastier dish with a delicate flavor. Try my recipe; you’ll prepare it in a few minutes. Now let’s see how to make tuna potatoes, and if you try them, let me know. Barbara

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Difficulty: Easy
Cost: Economical
Preparation time: 5 Minutes
Portions: 4
Cooking methods: Stove
Cuisine: Italian
Seasonality: All seasons

Ingredients for preparing Tuna Potatoes

1.1 lbs potatoes
4.2 oz canned tuna in oil
2 tbsp capers
2 fillets anchovies
2 tbsp lemon juice
to taste mayonnaise
to taste chives (optional)

Tools

Steamer Basket
Pressure Cooker

How to prepare Tuna Potatoes

Let’s start preparing the Tuna Potatoes. Wash the potatoes, place them in a pot with plenty of water, and boil them with the skin on for 20 minutes, or you can steam them, then peel them and cut them into pieces. I prefer to cook them in a pressure cooker with steam, peel them, cut them into pieces, and cook them for 10 minutes from when the pot starts to whistle. Prepare the tuna sauce by putting the capers into the blender’s cup,
the anchovies,
the tuna,
the lemon juice,
the mayonnaise,
blend until you get a creamy and not too thick sauce. If you want a less creamy but more coarse sauce, you can skip blending the tuna and mash it with a fork, then add it to the mayonnaise, capers, and anchovy sauce.
When the potatoes are ready, put them in a bowl, add the tuna sauce,
and finely chopped chives. If you like, you can add another tablespoon of capers.
Mix well so that the potatoes are well coated with the sauce, cover the bowl with plastic wrap, or place them in a container with a lid and refrigerate for at least 30 minutes. This way, the Tuna Potatoes will be cold and more flavorful.