Potato boats with tuna and mayonnaise, or tuna-stuffed potato boats, a delicious main course and an amazing summer side dish that you can also find in my collection of Single-serve potato pies and boats. Some time ago the recipes for tuna potatoes and salmon tuna potatoes made you fall in love and today I come back with a revisited version of the same recipe, where potatoes, tuna and mayonnaise take center stage! If, in fact, we have made many baked potato boats and we have also made them with mushrooms or with mortadella, we haven’t yet prepared cold potato boats and it’s time to fix that! Cold potato boats with tuna, mayonnaise, pickled vegetables and olives are very easy to prepare, delicious to eat and perfect to take to the beach, the mountains or to enjoy on a lovely picnic! Ready to run to the kitchen? Let’s go — you’ll see this recipe will literally drive you crazy!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make potato boats with tuna and mayonnaise
- 4 potatoes (medium-large, about 5 oz (150 g) each)
- 1 cup giardiniera (pickled vegetable mix) (julienned pickled vegetables)
- 2/3 cup mayonnaise (or Greek yogurt and lemon juice)
- 5 oz tuna in oil (drained)
- 1/3 cup black olives (pitted)
- to taste salt
- 2 eggs
Tools
- Pot
- Knife
- Spoon
- Bowl
Steps
Place the potatoes in a pot, cover with water, add salt and cook for 35–40 minutes from boiling or until a skewer pierces them and they feel tender; don’t overcook them—if anything, leave them slightly undercooked as they will continue to cook by residual heat. Drain them and let them cool gently at room temperature. Do not run them under cold water because they would break apart. Boil the eggs for 10 minutes from when the water boils.
Once they are nearly at room temperature or just a little warm, cut them in half, keeping the skin on. Make a slit along the sides with a knife and scoop out the flesh gently with a spoon; if you prefer and can do so gently, remove the skin.
Set aside the potato flesh and let it cool completely.
Chop the giardiniera with a knife, add it to the cooled potato flesh in a bowl, then add the olives, drained tuna, and mayonnaise. Mix well and add a pinch of salt if needed.
Fill the potato boats with this mixture, garnish with cold sliced hard-boiled eggs and a little giardiniera, and if you have time place them in the fridge for a couple of hours covered with plastic wrap before serving.
The potato boats are ready and keep in the refrigerator for 48 hours, covered with plastic wrap.
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