Potato salad with tuna and arugula

Potato salad with tuna and arugula - an explosion of flavors and textures

Who doesn't love a fresh salad full of colors and flavors? The potato salad with tuna and arugula is an excellent choice for a light lunch, a quick dinner, or even a healthy snack. This recipe is not only simple and delicious but also very versatile, allowing you to customize it according to your preferences. Let's explore this delight together!

Preparation time: 30 minutes
Baking time: 0 minutes
Total time: 30 minutes
Number of servings: 4

Recipe history

Tuna salads have gained popularity worldwide due to their versatility and nutritional benefits. Tuna, rich in protein and Omega-3 fatty acids, is a perfect ingredient to add substance and flavor to salads. Combined with potatoes and arugula, you will get a dish that not only satisfies but also nourishes. This layered salad not only looks impressive on the plate but also keeps each ingredient fresh and distinct.

Necessary ingredients

- 2 cans of tuna in oil (approximately 300-400 g)
- 4 new potatoes, boiled in their skins and peeled
- 4-5 green onions, finely chopped
- 3 boiled eggs, sliced
- a few cherry tomatoes, for decoration
- 1 endive, julienned
- 1 cucumber, peeled and diced
- 100 g olives, preferably green or black
- a few sprigs of dill, finely chopped
- salt and pepper, to taste
- juice of one lemon
- 1 teaspoon of honey
- 1 tablespoon of balsamic vinegar
- 4 tablespoons of olive oil
- arugula leaves, for the base of the salad

Ingredient tips

- Tuna in oil is preferred for this recipe due to its rich flavor. You can also use tuna in water, but it will lack the aromatic oil.
- New potatoes are sweeter and softer, making the salad more enjoyable. Make sure to boil them just enough, but not too much, so they don’t crumble.
- Arugula adds a slightly spicy taste and an excellent contrast to the other ingredients. You can replace arugula with spinach or green salad, but the taste will be different.
- Olives can be chosen according to your preferences - you can experiment with different types, such as Kalamata olives or green ones.

Step by step - preparing the salad

1. Preparing the ingredients: Start by boiling the potatoes in their skins until they become soft but not too much, so they don’t crumble. Let them cool, then peel and dice them. Boil the eggs in a pot of water for about 10 minutes, then cool them under cold running water and peel.

2. Cutting the ingredients: Prepare the green onions, endive, cucumber, and dill. Make sure all ingredients are cut evenly so they layer nicely.

3. Layering the salad: In a platter or large plate, start layering the salad. Place a generous layer of arugula leaves at the base, making sure to cover the entire surface. The next layer will be the julienned endive, followed by the diced potatoes.

4. Seasoning the layers: At this point, sprinkle salt and pepper over the potatoes to season them. Add a layer of cucumber, olives, and green onions. Make sure the ingredients are evenly distributed.

5. Layering the tuna: Now, it’s time to add the canned tuna, gently flaking it with a fork so it doesn’t get crushed. Cover the tuna with slices of boiled eggs, followed by the chopped dill and halved cherry tomatoes.

6. Preparing the dressing: To make a delicious dressing, mix the oil from the tuna can with olive oil, lemon juice, honey, and balsamic vinegar. Shake the mixture well to combine the flavors.

7. Finalizing the salad: Drizzle the dressing evenly over the layered salad. Make sure each layer is well covered with the dressing, but do not mix the salad, as the layered appearance is essential.

8. Serving: You can serve the salad immediately or let it chill in the fridge for 30 minutes to allow the flavors to meld. Add a few arugula leaves and cherry tomatoes on top for an even more attractive look.

Serving suggestions and variations

This potato salad with tuna and arugula is perfect to be served alongside a slice of toasted bread or savory crackers. You can also pair this salad with a refreshing drink, such as iced tea with lemon or a dry white wine, which will perfectly complement the flavors.

To add a unique touch, you can try including diced avocado or stuffed olives with peppers. These variations will bring an extra burst of flavor and interesting textures.

Nutritional benefits

This salad is not only tasty but also packed with nutrients. Potatoes are an excellent source of complex carbohydrates, providing long-lasting energy. Tuna is rich in high-quality protein, and arugula is full of antioxidants and vitamins. By adding balsamic vinegar and lemon, you have a healthy dressing that aids digestion.

Frequently asked questions

1. Can I replace tuna with another fish?
Yes, you can use salmon or sardines, but the taste will be different. Choose a fish canned in oil to maintain a similar flavor.

2. Is this salad suitable for vegans?
This recipe contains animal-derived ingredients, but you can replace tuna with chickpeas or marinated tofu for a vegan option.

3. Can I prepare the salad in advance?
Yes, you can prepare the salad a few hours ahead, but it is recommended to add the dressing just before serving to keep the ingredients fresh.

4. What other ingredients can I add?
You can experiment with bell peppers, corn, or grilled vegetables, depending on your preferences.

In conclusion, the potato salad with tuna and arugula is a simple yet flavorful recipe that is worth trying. Whether you enjoy it for lunch, dinner, or as an appetizer, each bite will bring joy and satisfaction. So, put on your apron, gather the ingredients, and let yourself be carried away by the magic of cooking! Enjoy your meal!