Potato salad with tuna and beans
4 servings
30 minutes
Potato salad with tuna and beans is a dish that combines the tenderness of potatoes, the rich flavor of tuna, and the creamy texture of beans. This salad is popular in European cuisine due to its nutritional value and simplicity of preparation. Historically, potato salads emerged as a hearty and accessible dish, while the addition of seafood brings a touch of Mediterranean flair. The dressing made with olive oil, lemon juice, and garlic gives it a fresh and aromatic taste, while parsley adds lightness. This salad is perfect as a standalone dish or as a side to the main course; it can be served on weekdays or at festive tables. It pairs wonderfully with crispy lettuce leaves and is suitable for a light yet satisfying lunch.
1
Boil young potatoes in their skins and peel them.
- New potatoes: 500 g
2
While the potatoes are boiling, make the dressing. For this, mix olive oil, lemon juice, chili powder, and minced garlic in a deep bowl.
- Olive oil: 4 tablespoons
- Lemon juice: 1 tablespoon
- Chili powder: 0.5 teaspoon
- Garlic: 1 clove
3
Cut the cooled and peeled potatoes into small cubes. Drain all excess liquid from the beans. Finely chop the onion. Mince the parsley. Mix all the ingredients and pour the dressing over them.
- New potatoes: 500 g
- Canned white beans: 400 g
- Red onion: 1 head
- Parsley: 1 bunch
- Olive oil: 4 tablespoons
4
Drain the excess liquid from the tuna can and mash the fish with a fork. Then add it to the vegetables and mix well.
- Canned tuna in brine: 200 g
5
On a large plate, spread the washed and dried salad leaves and place a small mound of prepared salad on each leaf. Drizzle with olive oil on top.
- Green salad leaves: 110 g
- Olive oil: 4 tablespoons
