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Warm Potato & Tuna Salad.

Warm Potato & Tuna Salad. recipe image
This warm potato and tuna salad is a comforting yet fresh meal that balances earthy roasted potatoes with savory, flaky tuna. The dish is brought together by a zesty dressing of lemon juice, tarragon vinegar, and olive oil, brightened with fresh parsley and spring onions. It offers a satisfying texture contrast between the soft potatoes and crisp vegetables. Perfect for a light lunch or a quick weeknight dinner, this Mediterranean-inspired recipe is simple to prepare and packed with flavor. It&# 226;€™s an ideal way to use up leftover roasted potatoes or enjoy a wholesome, protein-rich meal without heavy sauces.
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 1
Calories: 154.0
Dietary: Gluten-free
Description
This warm potato and tuna salad is a comforting yet fresh meal that balances earthy roasted potatoes with savory, flaky tuna. The dish is brought together by a zesty dressing of lemon juice, tarragon vinegar, and olive oil, brightened with fresh parsley and spring onions. It offers a satisfying texture contrast between the soft potatoes and crisp vegetables. Perfect for a light lunch or a quick weeknight dinner, this Mediterranean-inspired recipe is simple to prepare and packed with flavor. It&# 226;€™s an ideal way to use up leftover roasted potatoes or enjoy a wholesome, protein-rich meal without heavy sauces.
Ingredients
  • 8 ounce G small new potatoes
Directions
  1. 1
    Preheat oven to 400°F (200°C).
  2. 2
    Scrub the small new potatoes and toss them with a little olive oil, salt, and pepper.
  3. 3
    Roast potatoes on a baking sheet for 25-30 minutes until tender and golden.
  4. 4
    While potatoes roast, finely chop the spring onions and fresh parsley.
  5. 5
    In a small bowl, whisk together lemon juice, tarragon vinegar, and olive oil to make the dressing.
  6. 6
    Drain the tuna and flake it into bite-sized pieces.
  7. 7
    Place warm roasted potatoes in a serving bowl.
  8. 8
    Add the flaked tuna, chopped spring onions, and parsley to the potatoes.
  9. 9
    Drizzle with the lemon-tarragon dressing and toss gently to combine.
  10. 10
    Serve immediately while 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

Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. The potatoes may absorb more dressing over time, so add extra dressing if reheating or serving cold.

Ingredient Substitutions: You can use canned salmon or mackerel instead of tuna. If tarragon vinegar is unavailable, use white wine vinegar or apple cider vinegar.

Tip: For extra crunch, add some toasted walnuts or sunflower seeds to the salad.

Variation: Add diced cucumber or cherry tomatoes for a fresher, lighter version.

Keywords: potato salad, warm salad, tuna recipe, mediterranean food, roasted potatoes, healthy lunch, quick dinner, spring onion, fresh parsley, lemon dressing, tarragon vinaigrette, easy meal, comfort food, fish bowl, vegetable side, protein rich, gluten free, dairy free, meal prep, roasted veg
Read it online: https://www.chefs-mate.com/recipe/warm-potato-tuna-salad-2/