Italian potato and tuna salad (Insalata di patate tonnate) is a typical dish of Italian cuisine, easy and quick to prepare.
It is a cold dish different from the usual, often served in summer here in Italy, when temperatures are scorching hot.
But during the holidays, this salad is served both as an appetizer and as a main course, but also as a side dish.
A few simple ingredients such as boiled potatoes, tuna in oil and mayonnaise will be enough to make this recipe.
In fact it will be enough to prepare a tuna sauce with tuna, mayonnaise and some capers if you like.
We will season the boiled potatoes with the sauce, a sprinkling of chives and that’s it!
For an extra touch of color and flavor, I add some black olives.
I suggest you this similar recipe from my blog in Italian: Boiled potatoes with tuna sauce/Patate lesse con salsa tonnata.
You might be interested in these recipes:
Pizza rolls with ricotta cheese and bacon
Air Fryer Parmesan Zucchini Chips
Baked cheesy stuffed potatoes with mushrooms
Video recipe of the day
- DifficultyVery easy
- Preparation time20 Minutes
- Cooking time30 Minutes
- Cooking methodBoiling
How to prepare Italian potato and tuna salad
Wash potatoes thoroughly to remove any residual soil.
Cook them in salted water for about 30 minutes. Cooking time may vary according to the size of the potatoes.
When cooked, drain, peel and let them cool.
Prepare the tuna sauce
In a mixer, blend 100 g of drained tuna with the mayonnaise, capers.
If the sauce is too thick, add more mayonnaise or extra virgin olive oil.
Dress boiled potatoes
When the potatoes have cooled, cut them into cubes about 1 inch thick.
Pour the potatoes into a bowl and dress with the tuna sauce and a few strands of chopped chives.
Add the remaining 60 grams of tuna and the black olives whole or cut into rounds, as you prefer.
Stir gently so as not to unravel the potatoes too much.
Season with salt and pepper if necessary.
Serve the Italian potato and tuna salad immediately to the table with a sprinkling of chopped chives.
How to store the Italian potato and tuna salad
The potato salad will keep in the refrigerator, sealed in an airtight container or with plastic wrap.
It should be eaten within 2 days at most.
Choose a good quality tuna in olive oil, better if preserved in the glass jar.
You can add any seasonal ingredient or flavor of your liking, such as:
– basil and tomatoes in the summer.
– green beans, peas, chickpeas, beans go perfectly with it.
– lemon juice and zest, paprika or hot pepper if you like strong flavors
Always taste your preparations and add salt and pepper if necessary before serving.
If you’ve tried this recipe or any other recipe on the blog, don’t forget to rate the recipe and let me know how you liked it in the comments below.
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Visit also my site of recipe in italian language, Dolci Creazioni..e non solo..tatam, you can find, for example, more idea to prepare in your kitchen.
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