TUNA AND POTATO SALAD
A recipe that is not new at all but deserves to be replicated if you have never tried it before: potato salad with tuna and hard-boiled eggs.
Tasty, very economical and able to satisfy everyone, prepared with a few simple ingredients for a side dish or a light main course that will literally sell like hotcakes.
I love potatoes madly but also tuna and, more particularly, Tuna Sauce is my passion, I would spread it practically everywhere, so think about what this dish represents for me… practically pure pleasure!
And then it’s a really simple recipe within everyone’s reach that will be ready in just a few minutes.
Tuna potato salad with hard-boiled eggs is tasty, good both cold and at room temperature, easy to transport and suitable for all seasons: whether it is a substantial side dish, a light main course or a “small plate” to take to the office or at the sea.
Without further ado, let’s get straight to preparing this tuna potato salad with eggs, I guarantee you that it took me longer to write the recipe than to cook them!!!!
Ingredients
- Power 265,78 (Kcal)
- Carbohydrates 33,97 (g) of which sugars 1,57 (g)
- Proteins 17,78 (g)
- Fat 6,64 (g) of which saturated 1,93 (g)of which unsaturated 3,55 (g)
- Fibers 4,13 (g)
- Sodium 338,98 (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
Tools
Steps
STEP 1
Boil potatoes with their skins in a pan in abundant salted water (approximately 15 – 20 minutes depending on the size of the potatoes). To check if they are cooked, pierce the potatoes with a fork: if there is no resistance, they are cooked (the potatoes must still be firm and not fall apart). Drain potatoes and leave to cool completely.
STEP 2
Prepare BOILED EGGS: place eggs in a saucepan covered with cold water and bring water to the boil. From this moment calculate 8/9 minutes. Turn off the stove and transfer the saucepan to the sink under running cold water. When they are completely cold, shell the eggs and set aside.
STEP 3
Peel boiled potatoes and cut into small pieces, add tuna drained of preservation oil, mayonnaise, parsley and season with salt. Mix. Add 1 hard-boiled egg cut into small pieces and mix everything well. Place a layer of “Tonnate” potatoes on a serving plate and arrange the hard-boiled eggs cut into wedges on top. Sprinkle chopped parsley, season with a drizzle of extra virgin olive oil and serve.
NOTE
POTATOES. I like to use a mix of new and Yukon potatoes. You can use either one you prefer. Fingerling will work too.
CANNED TUNA. Use a high-quality tuna that you like but avoid tuna stored in water, it is not tasty and is stringy. Prefer tuna preserved in olive oil
CAPERS The pickled capers bring a nice pop of flavor and pair with the excellent tuna.
SALAD VARIANTS
This salad is easy to adapt to what you feel see some suggestions: Green beans are a great addition to the boiling potatoes; Fresh tomatoes are perfect to add during the summer; Crispy cucumber add texture and freshness.
STORAGE
The potato and tuna salad can be kept in the fridge, closed in a container for a maximum of 24 hours.
Varied doses for servings