Potato salad with tuna

Name: Potato salad with tuna - Ica C.
Ingredients: 1 can of tuna; 1 large red onion; 2 tablespoons of vinegar; 6 medium potatoes; 2 pickled cucumbers; 4 tablespoons of mayonnaise (1 boiled egg + 1 raw yolk; 200 ml oil; 1 teaspoon mustard)

Savory - Potato salad with tuna by Ica C. - Recipia

I found myself needing something filling yet easy to make quickly, and this potato salad with tuna is the kind of recipe I keep returning to. The ingredients are simple, nothing special or hard to find, and the result is balanced and suitable for a lunch or even a quick dinner. The potatoes and tuna provide heartiness, while the onion and pickles add a touch of freshness. I usually make the mayonnaise at home; it doesn’t take long and gives a better taste. Quick Info Total time: about 40 minutes Preparation time: 10-15 minutes (not including boiling the potatoes) Boiling time for potatoes: 20-25 minutes Servings: 3-4 Difficulty: easy Recipe type: hearty salad for lunch or dinner Ingredients 1 can of tuna in its own juice or oil (drained) 1 large red onion 2 tablespoons vinegar 6 medium-sized potatoes, white or pink 2 medium pickles 4 tablespoons mayonnaise (made from one boiled egg, one raw yolk, one teaspoon of mustard, 200 ml of oil) Salt Pepper, to taste (Optional) chopped fresh dill Preparation Method 1. Peel the potatoes, wash them well, and cut them into medium cubes. Boil them in salted water. From the moment the water starts to boil, let them cook for about 20-25 minutes, until you can easily pierce them with a fork but they don’t fall apart. 2. Cut the pickles into small cubes and drain them in a colander. This way, the salad won’t be too watery. 3. Slice the red onion into thin strips. Place the onion in a bowl, add a little salt and the 2 tablespoons of vinegar. Mix and set aside while the potatoes are boiling. Finally, drain the onion from the vinegar. 4. For the mayonnaise, combine a boiled egg with a raw yolk and a teaspoon of mustard. Mash and gradually add 200 ml of oil, mixing vigorously until the mayonnaise thickens. 5. Once the potatoes are boiled, drain them and let them cool slightly (they shouldn’t be hot). 6. In a large bowl, combine the potatoes, mayonnaise, drained tuna, onion, and pickles. Gently mix so as not to crush the potatoes. 7. Adjust the taste with salt and pepper. If you like, you can add a bit of chopped dill at the end. Why I make this recipe often I love it because it doesn’t require many ingredients, and I can use what I have in the fridge. It’s quick to make, has no complicated steps, and is hearty enough to be a meal on its own. Plus, you can adjust the quantities based on how many people you have at the table. Tips and Variations Tips - Drain the tuna and pickles well; otherwise, the salad will be too liquid. - If the onion is very strong, you can soak it longer in vinegar and salt. - Don’t mix too vigorously; otherwise, the potatoes will break and the salad will become too creamy. Substitutions - You can use pink or white potatoes; the important thing is that they are firm after boiling. - If you don’t want to make mayonnaise at home, you can use store-bought, but the taste will be different. - Pickles can be replaced with pickled bell peppers for a sweeter note. Variations - Add dill for a fresher flavor. - For a lighter version, reduce the amount of mayonnaise. - If you want an extra touch of freshness, you can add a little lemon juice at the end. Serving Ideas - You can serve it plain as a main dish, especially for lunch. - It also works as a side dish alongside fish or grilled meat. - It can be spread on toasted bread as a tartine. Frequently Asked Questions 1. Can I use tuna in oil? Yes, drain it well beforehand so the salad isn’t too greasy. 2. Do the potatoes need to be completely cold when mixing them? It’s enough for them to be just warm, not hot, so the mayonnaise doesn’t melt. If you have time, let them cool completely. 3. What kind of pickles should I use? The classic pickles, not those in very strong vinegar. If they have a thick skin, you can remove it. 4. Can it be made with other types of fish? You can also try it with canned mackerel, but the taste will be a bit more intense. 5. Is the salad suitable for a picnic or takeout? Yes, if you keep it in the fridge beforehand, but don’t leave it out at room temperature for too long. Nutritional Values (estimates) One serving (out of 4) has approximately: - 350-400 kcal - 17 g protein (mostly from tuna and egg) - 30 g carbohydrates (mainly from potatoes) - 18-20 g fats (from mayonnaise and tuna) Values are indicative. If you use store-bought mayonnaise or more potatoes, values may vary. Storage and Reheating The potato salad with tuna can be stored in the fridge, covered, for a maximum of 24 hours. The potatoes can become watery if left too long. I do not recommend reheating; it should be eaten cold. If there are leftovers, mix before serving again.

Potato salad with tuna

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