Potato and Tuna Salad
2 servings
15 minutes
Potato and tuna salad is a harmonious blend of simple yet rich flavors from European cuisine. Its roots can be found in Mediterranean traditions where tuna and vegetables form the basis of many dishes. Tender potatoes, juicy tuna, white beans, and fresh parsley create a rich texture, while mayonnaise adds a light creaminess. Boiled eggs and anchovies make the flavor layered – the tenderness of the eggs contrasts with the savory saltiness of the anchovies. This salad is perfect as a standalone dish or side, and its nutritious ingredients make it an excellent option for balanced eating. It is especially good on summer days when you crave something light yet filling.
1
Boil the potatoes in boiling water until cooked. Remove from heat, drain, and cool.
- Potato: 300 g
2
Cut the potatoes into cubes and place them in a bowl. Add the fish (draining the juice), pre-cooked beans, mayonnaise, and parsley.
- Potato: 300 g
- Canned tuna in its own juice: 1 jar
- White beans: 100 g
- Mayonnaise: to taste
- Parsley: to taste
3
Boil the eggs hard. Drain, cool, peel, and cut in half.
- Chicken egg: 2 pieces
4
Serve the salad with half an egg and garnished with anchovies.
- Chicken egg: 2 pieces
- Anchovies: to taste