Potato salad with peppers and tuna. Ideal for hot summer days or a light and nutritious meal.
Great as a side dish for meat or fish dishes or as a main course, it’s a truly tasty salad perfect for the nice weather.
The potato salad with peppers and tuna can also be an excellent main course for a quick dinner, to be prepared a few hours in advance and kept in the fridge until a few minutes before enjoying it.
Summer salads are simple to prepare and allow us to save time in the kitchen because they can be made in advance.
The combination of boiled potatoes, roasted peppers, and tuna in oil creates a creamy texture that delights the palate with every bite. If you like, you can add mayonnaise.
The potatoes, soft and with a delicate flavor, perfectly match the rich taste of tuna, while the mayonnaise adds a touch of creaminess and enveloping flavor.
For the preparation, we can use drained canned tuna or natural tuna.
Additionally, if we want to enrich it, we can add hard-boiled eggs or mayonnaise or a yogurt sauce.
It can be prepared in advance and easily transported, so it can also be chosen as a take-away side dish for a picnic or to bring to the office, where it can become a convenient snack for lunchtime (the so-called schiscetta).
What do you think, shall we prepare it together?
Let’s see how to do it immediately!
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove, Air Frying, Electric Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
- Energy 372.79 (Kcal)
- Carbohydrates 31.79 (g) of which sugars 4.81 (g)
- Proteins 26.00 (g)
- Fat 15.93 (g) of which saturated 4.07 (g)of which unsaturated 7.12 (g)
- Fibers 5.49 (g)
- Sodium 1,337.32 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Potato Salad with Peppers and Tuna
- 3 peppers (yellow and red)
- 1.32 lbs potatoes
- 6.7 oz tuna in oil (fillets of 190 g)
- 2 fillets anchovies in oil
- to taste capers
- to taste green olives
- Half red Tropea onion
- garlic (optional)
- to taste chopped parsley
- 4 eggs
- to taste extra virgin olive oil
- salt
- pepper
- vinegar
- to taste basil
Tools
- Pot
- Bowl
- Colander
- Air Fryers
Steps
Potato Salad with Peppers and Tuna
Wash 4/5 large potatoes well and boil them with their skins in salted boiling water for about 30/35 minutes from the moment of boiling.
(Try to cook potatoes of the same size for even cooking).
To check the potatoes’ doneness, pierce them with the tines of a fork: when the fork goes into the potatoes without encountering woody resistance, drain the potatoes and let them cool.
“Or steam in the steamer for a lighter dish.”
Cut the potatoes into large cubes
Meanwhile, roast the peppers in the electric oven at about 392-428°F for about thirty minutes, turning them every 10 minutes or so.
If you want, I’ll also give you the air fryer method.
Wash the peppers and place whole in the air fryer basket.
Or on the appropriate air fryer racks
Cook at 392°F for 20/25 minutes, turning them halfway through.
(I want to remind you that each air fryer has its timings and different temperatures, so check).
As soon as they are taken out of the oven, put them inside a paper bag (like the one for bread), close it and keep it until they cool, or at least for 30 minutes.
This way, the skin will come off in no time. Then remove the stem and all the seeds inside, and cut the peppers into strips or pieces.
In the meantime…
Pour some water into a small saucepan, add the eggs, and cook them for 8 minutes from the start of boiling, then transfer to cold water, peel them, and cut them into slices or wedges, depending on how you prefer them.
Gather the potatoes and peppers in a bowl, add the drained tuna and lightly crumbled, capers, anchovies cut into pieces, the red onion cut into rings, the minced garlic clove, and finally the parsley and basil cut with scissors.
Season everything with enough salt, pepper, extra virgin olive oil, and apple cider vinegar.
Add the hard-boiled eggs.
Mix well, then you can serve the Potato Salad with Tuna and Peppers immediately, or better yet, put it in the refrigerator for a couple of hours, this way it will become even tastier and more flavorful.
Enjoy your meal!
Advice
You can enrich this salad in many ways, for example by adding green beans or tomatoes.
You can enrich this salad in many ways, for example by adding green beans or tomatoes.
The potato and tuna salad can be kept for 2 days in the refrigerator inside an airtight container. Leave it at room temperature for about 30 minutes before bringing it back to the table.
The potato and tuna salad can be kept for 2 days in the refrigerator inside an airtight container. Leave it at room temperature for about 30 minutes before bringing it back to the table.
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