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Tuna & Potato Salad

With the gutsy flavour of capers, olives, garlic, lemon and optional anchovies, plus filling potatoes and hard-boiled eggs, this is a tasty and satisfying salad.

Enjoy on its own, as one of several antipasti dishes, or add fresh veggies like lettuce, cucumber and tomatoes for a main meal salad.

Course Main Course, Salad, Fish, Lunch, Light Meal
Cuisine Italian, Mediterranean
Keyword fish
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 2
Author Moorlands Eater

Ingredients

  • 350 g waxy, new or salad potatoes e.g. Jerseys, Charlotte, Maris Peer
  • salt
  • 1 small red onion finely chopped
  • 1 stick celery finely chopped
  • 40 g pitted black olives e.g. kalamata roughly chopped
  • 2 - 3 gherkins roughly chopped
  • 4 anchovies in oil (optional) drained, finely chopped
  • 1 rounded tbsp capers
  • 1 large clove garlic finely chopped
  • 1 heaped tbsp chopped parsley or torn basil
  • 1 lemon zest and juice
  • 3 tbsp extra virgin olive oil
  • black pepper to taste
  • 1 tin tuna in oil, drained approx 160g after draining
  • 2 hardboiled eggs peeled and quartered

To serve (optional)

  • lettuce, tomato, cucumber
  • 6-8 caper berries

Instructions

  1. Steam or boil the potatoes with salt to taste until tender (20-25 min).

    Meanwhile, prepare the rest of the ingredients.

    Drain the potatoes and set aside until cool enough to handle then slip off or scrape away the skin (or leave on if preferred).

    Thickly slice or cut into large cubes then set aside.

  2. Take a large bowl and put in the prepared red onion, celery, olives, gherkins, anchovies if using, the capers, garlic, parsley or basil, the juice and zest of the lemon.

    Stir in 2 tablespoons of the extra virgin olive oil and some black pepper to taste.

    Add the prepared potatoes to the bowl along with the drained tuna broken into pieces.

    Tip: if you want to add the quartered hard-boiled eggs at this point you can or else top the finished salad with them later if you don't want them broken up.

    Gently toss everything together then taste and add more pepper and some salt if needed.

    The salad is best left for at least 30 minutes for the flavours to meld. Can also be stored for longer in the fridge, but bring back to room temperature before eating.

  3. Serve, on a bed of lettuce, tomato and cucumber if liked, topped with the egg quarters if you haven't already tossed them with the salad.

    Dot with the caper berries if using, drizzle with the remaining tablespoon of olive oil and a grind of black pepper if liked.