North Karnataka Style Potato and Tuna Salad

Ingredients

In this North Karnataka adaptation, the original Spanish Ensalada de patatas con atún is transformed by incorporating the bold and spicy flavors of North Karnataka cuisine. The addition of mustard seeds, curry leaves, and red chili powder gives the salad a distinct heat and aroma, while the use of lemon juice and coriander leaves adds a refreshing twist to the dish. We alse have the original recipe for Ensalada de patatas con atún, so you can check it out.

• 4 medium-sized potatoes, boiled and cubed 4 medium-sized potatoes, boiled and cubed
• 1 can of tuna, drained 1 can of tuna, drained
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 8-10 curry leaves 8-10 curry leaves
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• Salt to taste Salt to taste
• Juice of 1 lemon Juice of 1 lemon
• Fresh coriander leaves, chopped (for garnish) Fresh coriander leaves, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 25g, 2g
• Protein: 15g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a pan over medium heat.
2. 2.
   Add mustard seeds and let them splutter.
3. 3.
   Add curry leaves and sauté for a minute.
4. 4.
   Add red chili powder, turmeric powder, and salt. Mix well.
5. 5.
   Add the boiled and cubed potatoes to the pan. Stir gently to coat the potatoes with the spices.
6. 6.
   Add the drained tuna and mix well.
7. 7.
   Cook for 2-3 minutes, stirring occasionally.
8. 8.
   Remove from heat and drizzle lemon juice over the salad.
9. 9.
   Garnish with fresh coriander leaves.
10. 10.
    Serve the North Karnataka Style Potato and Tuna Salad chilled or at room temperature.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are tender but still hold their shape. Overcooking can result in mushy potatoes.
• Tuna — Use canned tuna in water or oil, according to your preference. Drain the tuna well before adding it to the salad.

Tips & Tricks

• For an extra kick of heat, add finely chopped green chilies to the salad.
• You can add a handful of roasted peanuts or cashews for a crunchy texture.
• Adjust the spice levels according to your taste preferences.
• Serve the salad as a side dish or as a light meal on its own.
• Make sure to chill the salad for at least 30 minutes before serving to allow the flavors to meld together.

Serving advice

Serve the North Karnataka Style Potato and Tuna Salad chilled or at room temperature. It can be enjoyed as a refreshing side dish or as a light and satisfying meal on its own.

Presentation advice

Garnish the salad with a sprinkle of red chili powder and a few curry leaves to add a pop of color. Serve it in a vibrant bowl or on a bed of fresh lettuce leaves for an appealing presentation.