Potato Tuna Salad
Discover this refreshing Mediterranean salad that combines the sweetness of potatoes with the generosity of tuna. A complete and balanced dish, perfect for summer meals or picnics. Simple to prepare and economical, this recipe will win you over with its authentic flavors and practical side.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Wash the potatoes and cook them with the skin in boiling salted water for 15-20 minutes until tender but firm. Drain, let cool slightly, then peel and cut into slices or cubes.
- 2
Cook the eggs for 9 minutes in boiling water, cool them, peel and cut into quarters. Slice the onion, drain and flake the tuna, chop the parsley.
- 3
In a large bowl, place the warm potatoes. Gently add the tuna, eggs, onion, capers and parsley. Mix carefully.
- 4
In a bowl, whisk the olive oil, vinegar, mustard, salt and pepper until emulsified. Pour over the salad and mix gently.
- 5
Cover and refrigerate for 30 minutes to 1 hour to allow flavors to develop.
- Cook potatoes with the skin to preserve nutrients and mix when warm for better vinaigrette absorption.
- Drain tuna well to avoid excess moisture in the salad.
- Adjust the acidity of the vinaigrette according to your personal taste.
- Serve chilled with mixed greens and country bread for a complete meal.
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