The POTATO SALAD WITH TUNA AND ZUCCHINI is a delicious recipe for a tasty, easy, and quick-to-prepare summer one-dish meal, perfect to take to the beach. This rich and tasty potato salad will surely often be the star of your summer lunches or dinners.
I love potato salads, and this time I made it with zucchini, tuna, olives, and Tropea onion. It turned out to be a very good dish, perfect to eat cold from the fridge but also warm. A rich and colorful fridge-clearing potato salad, I really put everything into it, but that’s the beauty of these one-dish salads; the richer they are, the better!
In the recipe, I’ll also share the trick to make the raw onion more digestible, follow my trick, and I’m sure you’ll find it very effective!
For extra help in preparing the recipe, you can watch my video recipe on my YouTube channel, which you can subscribe to for more delicious and easy recipes!
Now follow me as we prepare this appetizing and colorful summer potato salad together.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Cooking time: 25 Minutes
- Portions: 4
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs potatoes
- 3 zucchini
- 1 Tropea onion
- 7.1 oz tuna in oil
- to taste apple cider vinegar (wine vinegar is also fine)
- 2 tablespoons olives (pitted)
- to taste salt
- to taste pepper
- to taste extra virgin olive oil
- to taste fresh parsley
Steps
To prepare the potato salad, start with the potatoes: peel them, wash them well, and cut them into cubes of the same size. Now cook them, you can boil them in a pot of boiling water until you can pierce them with a fork, or do as I did: I cooked them in the microwave with 3.4 oz of water at 600 watts for 13 minutes.
While the potatoes are cooking, peel the onion and slice it thinly, and place it in a bowl with vinegar; this trick will make the onion digestible even when raw.
Wash and trim the zucchini, dry them, and cut them into half-inch thick slices. Season and flavor them with oil, salt, and mixed spices, and cook them in an air fryer at 356°F for 10 minutes, or in a pan for about ten minutes if you don’t have an air fryer.
Now that all the vegetables are ready, put them all in a bowl: potatoes, zucchini, and onions. Add the pitted olives and drained tuna. Dress with extra virgin olive oil, season with salt, and add plenty of chopped fresh parsley. If you like, add some chili pepper. Mix everything with two spoons, and here it is, our delicious summer potato salad with zucchini and tuna, you’ll taste how good it is!
… Vane’s tips
The salad keeps for one day in the fridge.
You can add cherry tomatoes or mozzarella balls if desired, or replace the tuna with mackerel.
Instead of zucchini, you can use eggplants or bell peppers.
