Potato and zucchini salad with fresh tuna and delicious. The recipe I want to share with you today is perfect for the summer. With the heat these days, it becomes practically impossible to stand in front of the stove, especially during the hottest hours of the day. And so it becomes crucial to prepare dishes in advance so they’re ready nice and fresh when it’s time to serve them. Today, a very fresh potato salad with tuna and zucchini that has won everyone over at the table. Simple boiled potatoes to which I added canned tuna in oil, zucchini, and black and green olives sliced. I dressed my potato salad simply with an emulsion of extra virgin olive oil and lemon. For an extra touch of freshness and aroma, I added lemon zest and a few leaves of fresh basil. Prepare it in advance and store it in the fridge in a container, and the next day it tastes even better! Let’s run to the kitchen and prepare Potatoes with zucchini and tuna together
AND DON’T MISS THESE RECIPES AS WELL:
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: For 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 181.96 (Kcal)
- Carbohydrates 20.16 (g) of which sugars 1.25 (g)
- Proteins 9.44 (g)
- Fat 7.73 (g) of which saturated 1.27 (g)of which unsaturated 2.14 (g)
- Fibers 3.02 (g)
- Sodium 261.24 (mg)
Indicative values for a portion of 200 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 for the Summer Potato Salad
- 1.3 lbs potatoes
- 2.5 cups zucchini
- 5.6 oz canned tuna in oil
- 1.8 oz black olives (pitted)
- 1.8 oz green olives (pitted)
- 1.8 oz pickled onions
- 2.7 tbsp extra virgin olive oil
- 1 lemon (untreated)
- 1 sprig basil
- to taste salt
How to Prepare Boiled Potato Salad
Wash the potatoes under running water. Cook the potatoes in plenty of water for about 30 minutes. The cooking time of the potatoes depends on their size and quality. I recommend choosing potatoes that are more or less the same size. Pierce them with a fork to test their doneness. Drain them and let them cool slightly. Peel them and cut them into cubes.
Wash the zucchini, trim the ends, and cut them in half lengthwise. Then cut them again in half and finally into more or less equal pieces. I cooked the zucchini in boiling water for 8-10 minutes, but if you prefer, you can cook them in the oven, air fryer, or simply in a pan. Let them cool.
Drain the tuna from the preservation oil. Cut the green and black olives into slices. Place the boiled potatoes in a large bowl. Add the zucchini, olives, and tuna. Wash the lemon, slice only the yellow part of the peel, and cut it into thin strips. Squeeze the lemon to obtain the juice.
Mix the extra virgin olive oil with a pinch of salt and lemon juice in a small bowl. Pour this dressing over the potatoes. Add the lemon zest and the fresh basil leaves, roughly torn. Mix and store the Potato and Tuna Salad in the fridge for at least an hour.
See you tomorrow with a new recipe, hugs, Loredana
Loredana’s Tips
If you have leftover potatoes, store them in the fridge in a container for 2 days
For a richer salad, you can add 2 hard-boiled eggs, a roasted and sliced pepper, and/or feta cheese cubes
Also read the recipe for my Chicken and Potato Salad
Your Questions
What can I substitute for Lemon?
You can simply omit it
