Potato and Tuna Salad

The potato and tuna salad is a fresh and simple dish to prepare, ideal for a light meal.

Ingredients

• 500 g of potatoes
• 160 g of canned tuna in oil
• 1 medium red onion
• 2 tablespoons of salted capers (soaked and rinsed)
• A few black olives (optional)
• Extra virgin olive oil as needed
• Lemon juice as needed or white vinegar
• Salt as needed
• Pepper as needed
• Chopped fresh parsley

Preparation

1. Wash the potatoes and boil them in plenty of salted water until they are tender but still firm. The cooking time varies depending on the size of the potatoes, but it is around 20-30 minutes.
2. Drain the potatoes and let them cool down, then peel and cut them into medium/small cubes.
3. While the potatoes are cooling, drain the tuna from its preserving oil and crumble it roughly.
4. Thinly slice the red onion and soak it in cold water with a pinch of salt for a while, this will remove the strong flavor if present.
5. Drain the capers, rinse them, and chop them if they are too large, pit the olives if necessary and slice them.
6. In a large enough bowl, mix the potatoes with the tuna, capers, onion (drained and dried), and olives.
7. Dress with extra virgin olive oil, salt, pepper, and lemon juice or vinegar to taste.
8. Sprinkle with chopped fresh parsley before serving.
9. Let the salad rest in the fridge for at least an hour before serving to allow the flavors to blend.

Curiosity

The addition of olives and capers gives the classic potato and tuna salad that touch of saltiness and acidity that typically unites many Mediterranean preparations. Although it is a simple dish, it is very appreciated in the summer months when looking for something fresh but nourishing. You can make it even more Italian by adding a bit of hand-torn fresh basil for an even more inviting aroma.