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Warm Potato And Tuna Salad.

Warm Potato and Tuna Salad. recipe image
This warm potato and tuna salad is a perfect balance of comfort and freshness. Tender new potatoes are boiled until soft, then gently tossed with flaky tuna, fresh spring onions, and parsley. The dressing, made from olive oil, lemon juice, and a touch of tarragon vinegar, adds a bright, tangy kick that cuts through the richness of the fish and potatoes. It&# 226;€™s a simple yet satisfying dish that works wonderfully as a light lunch or a hearty side for dinner. The warmth of the potatoes helps the flavors meld together beautifully, creating a creamy texture without heavy mayo. Ideal for weeknight meals when you want something nutritious, quick, and delicious.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 154.0
Dietary: Gluten-free
Description
This warm potato and tuna salad is a perfect balance of comfort and freshness. Tender new potatoes are boiled until soft, then gently tossed with flaky tuna, fresh spring onions, and parsley. The dressing, made from olive oil, lemon juice, and a touch of tarragon vinegar, adds a bright, tangy kick that cuts through the richness of the fish and potatoes. It&# 226;€™s a simple yet satisfying dish that works wonderfully as a light lunch or a hearty side for dinner. The warmth of the potatoes helps the flavors meld together beautifully, creating a creamy texture without heavy mayo. Ideal for weeknight meals when you want something nutritious, quick, and delicious.
Ingredients
  • 8 ounce G small new potatoes
Directions
  1. 1
    Wash the new potatoes and place them in a pot of salted boiling water.
  2. 2
    Cook the potatoes for 10-15 minutes until tender when pierced with a fork, then drain and let them steam dry for a minute.
  3. 3
    While the potatoes cook, finely chop the spring onions and parsley.
  4. 4
    In a small bowl, whisk together the olive oil, lemon juice, and tarragon or cider vinegar.
  5. 5
    Slice the warm potatoes in half or quarters, depending on their size.
  6. 6
    In a large bowl, combine the warm potatoes, chopped spring onions, parsley, and the dressing.
  7. 7
    Gently fold in the tuna, ensuring it is evenly distributed without breaking up the chunks too much.
  8. 8
    Taste and adjust seasoning with salt and pepper if needed.
  9. 9
    Serve immediately while the potatoes are still warm.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 154.0kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 12.0mg1%
Total Carbohydrate 34.0g12%
Dietary Fiber 4.4g18%
Sugars 1.6g
Protein 4.0g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use high-quality canned tuna in olive oil for the best flavor and texture, draining well before adding.

If you prefer a creamier salad, you can add a dollop of Greek yogurt or a teaspoon of mayonnaise to the dressing.

This salad can be served warm or at room temperature, making it versatile for meal prep.

For a vegan option, omit the tuna and add extra herbs or chickpeas for protein.

Store leftovers in an airtight container in the refrigerator for up to 2 days.

Keywords: potato, tuna, salad, warm, mediterranean, lunch, dinner, easy, healthy, spring onion, parsley, lemon, tarragon, olive oil, quick, simple, comfort food, flaky, tender, herbs
Read it online: https://www.chefs-mate.com/recipe/warm-potato-and-tuna-salad/