Tuna and Potato Salad a La Espanola
Delight your taste buds with the vibrant and satisfying Tuna and Potato Salad a La Española, a Spanish twist on a classic favorite. This hearty yet refreshing dish features tender, fork-tender russet potatoes paired with flaky tuna preserved in olive oil for incredible depth of flavor. Accentuated by the crunch of red onions, juicy cherry tomatoes, and briny green olives, it’s finished with a zesty homemade dressing made with extra virgin olive oil, fresh lemon juice, and a hint of garlic. Bright parsley and chives add a pop of freshness to this versatile salad, which can be served as a light main course, a picnic-ready side dish, or a quick make-ahead meal. Packed with bold Mediterranean flavors, this potato salad is a breeze to prepare in under 40 minutes and is sure to become a staple in your recipe rotation.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 2 5-ounce cans Canned tuna in olive oil
- 1 small Red onion
- 1 cup Cherry tomatoes
- 1 cup Green olives (pitted)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Fresh chives (chopped)
- 3 tablespoons Extra virgin olive oil
- 1 large Lemon (juiced)
- 2 cloves Garlic (minced)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Start by boiling the potatoes. Peel the potatoes and cut them into bite-sized chunks. Place them in a large saucepan, cover with water, and add a pinch of salt. Bring to a boil, reduce the heat, and simmer for about 15-20 minutes, or until the potatoes are fork-tender. Drain and let cool slightly.
While the potatoes are cooling, prepare the other ingredients. Thinly slice the red onion and halve the cherry tomatoes. Roughly chop the green olives. Set aside.
In a large mixing bowl, combine the cooled potatoes, red onion, cherry tomatoes, and green olives.
Drain the canned tuna but reserve a small amount of the olive oil from the can for extra flavor. Flake the tuna into the salad bowl with the other ingredients.
In a small bowl, whisk together the extra virgin olive oil, reserved tuna oil, lemon juice, minced garlic, salt, and black pepper to make a tangy dressing.
Pour the dressing over the salad and gently toss everything together, ensuring the potatoes are well-coated but not broken apart.
Finish the salad by sprinkling it with the chopped parsley and chives. Gently fold to incorporate the fresh herbs.
Taste and adjust seasoning with more salt, pepper, or lemon juice, if needed.
Serve the salad immediately at room temperature or chill it in the fridge for 30 minutes for the flavors to meld. Enjoy!
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 5461 mg | 237% | |
| Total Carbohydrate | 182.9 g | 67% | |
| Dietary Fiber | 24.3 g | 87% | |
| Total Sugars | 18.3 g | ||
| Protein | 87.6 g | 175% | |
| Vitamin D | 14.2 mcg | 71% | |
| Calcium | 366 mg | 28% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 5292 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
