Potato salad with tuna
4 servings
45 minutes
Potato salad with tuna is an elegant dish of French cuisine that combines simplicity and refined taste. Tender slices of potato soaked in tangy wine vinegar create the perfect base for rich, oily tuna softened by the freshness of lemon juice. Salad leaves add lightness to the dish, while green onions finish the composition with fresh, sharp notes. This salad is great as a standalone dish or as a side for fish and white meat. Its history roots back to the traditions of French home dinners where ingredient quality and flavor balance play a key role. Easy to prepare yet exquisite in presentation, it will adorn any table.
1
Drain the oil from the tuna and mash it with a fork, then drizzle with lemon juice and set aside. Prepare the potatoes: place unpeeled potatoes in a pot with cold water, milk, and a pinch of salt, bring to a boil, and cook over medium heat for 20-30 minutes until the potatoes are soft. Drain the water. Let cool, peel, and slice.
- Canned tuna in oil: 225 g
- Lemon: 1 piece
- Potato: 4 pieces
- Salt: to taste
2
Put the potatoes in a bowl. Whisk vinegar with a pinch of salt, then mix in the oil. Pour half of the dressing over the potatoes. Line the serving dish with lettuce leaves.
- Potato: 4 pieces
- White wine vinegar: 2 tablespoons
- Salt: to taste
- Green salad leaves: 1 bunch
3
Layer the potatoes, then the tuna, and pour the remaining sauce. Sprinkle with chopped green onions.
- Potato: 4 pieces
- Canned tuna in oil: 225 g
- Spring onion: to taste
