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.
1
Prepare all necessary ingredients.
2
Wash and boil the potatoes in salted water for 20 minutes.
- New potatoes: 500 g
3
Chop the iceberg lettuce.
- Iceberg lettuce leaves: 90 g
4
Slice the cucumbers.
- Marinated cucumbers: 150 g
5
Slice the onion into half rings.
- Red onion: 30 g
6
Cut the boiled potatoes into four pieces.
- New potatoes: 500 g
7
Chop the garlic.
- Garlic: 1 clove
8
Add garlic, mustard, lemon juice, and salt to the olive oil.
- 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.
