Tuna and New Potato Salad

3 servings

35 minutes

Tuna and young potato salad is a refined dish of Mediterranean cuisine that combines the tenderness of potatoes, the juiciness of tuna, and the refreshing crunch of vegetables. Its origin is linked to traditional summer salads from southern regions where fresh and simple ingredients create harmonious flavor combinations. The dressing with olive oil, garlic, mustard, and lemon juice adds zest to the salad and highlights the natural flavors of the components. Light yet filling, it is perfect for lunch on a warm day or as a nutritious snack. The salad can be served as a standalone dish or complemented with a slice of crispy baguette to enhance the Mediterranean character of the meal.

Energy value per serving

• Calories: 259
• Proteins: 15.1g
• Fats: 11.2g
• Carbohydrates: 24.9g

Ingredients

• Canned tuna: 130 g
• New potatoes: 500 g
• Iceberg leaves: 90 g
• Red onion: 30 g
• Pickles: 150 g
• Salt: to taste
• Olive oil: 30 ml
• Garlic: 1 clove
• Mustard: 1 tsp
• Lemon juice: 1 tbsp

Cooking steps

1. Prepare all necessary ingredients.

2. Wash and boil the potatoes in salted water for 20 minutes.

   Required ingredients:

   • New potatoes: 500 g

3. Chop the iceberg lettuce.

   Required ingredients:

   • Iceberg leaves: 90 g

4. Slice the cucumbers.

   Required ingredients:

   • Pickles: 150 g

5. Slice the onion into half rings.

   Required ingredients:

   • Red onion: 30 g

6. Cut the boiled potatoes into four pieces.

   Required ingredients:

   • New potatoes: 500 g

7. Chop the garlic.

   Required ingredients:

   • Garlic: 1 clove

8. Add garlic, mustard, lemon juice, and salt to the olive oil.

   Required ingredients:

   • Olive oil: 30 ml
   • Garlic: 1 clove
   • Mustard: 1 teaspoon
   • Lemon juice: 1 tablespoon
   • Salt:  to taste

9. Mix

10. Place the prepared ingredients on a plate.

11. Water with dressing.