Spanish Potato and Tuna Salad

Ingredients

• 500g (1.1 lb) potatoes, peeled and cubed 500g (1.1 lb) potatoes, peeled and cubed
• 200g (7 oz) canned tuna, drained 200g (7 oz) canned tuna, drained
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1/4 cup pitted olives, sliced 1/4 cup pitted olives, sliced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh basil, chopped 2 tablespoons fresh basil, chopped
• For the dressing: For the dressing:
• 3 tablespoons olive oil 3 tablespoons olive oil
• 2 tablespoons white wine vinegar 2 tablespoons white wine vinegar
• 1 garlic clove, minced 1 garlic clove, minced
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 15g, 2g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 18g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Boil the potatoes in a large pot of salted water until tender, about 10-12 minutes. Drain and let cool.
2. 2.
   In a large bowl, combine the cooled potatoes, tuna, bell peppers, tomato, olives, parsley, and basil.
3. 3.
   In a separate small bowl, whisk together the olive oil, white wine vinegar, minced garlic, Dijon mustard, salt, and pepper.
4. 4.
   Pour the dressing over the potato mixture and gently toss until well combined.
5. 5.
   Refrigerate for at least 30 minutes to allow the flavors to meld together.
6. 6.
   Serve chilled and garnish with additional fresh herbs, if desired.

Treat your ingredients with care...

• Potatoes — Be careful not to overcook the potatoes as they can become mushy. Test their doneness by inserting a fork into a potato cube. It should easily slide through without resistance.
• Tuna — Opt for high-quality canned tuna packed in olive oil for the best flavor and texture.

Tips & Tricks

• For added creaminess, you can mix in a tablespoon of mayonnaise with the dressing.
• Customize the salad by adding other vegetables such as cucumber or red onion.
• Serve the salad on a bed of fresh lettuce leaves for an extra layer of freshness.
• This salad tastes even better the next day as the flavors have had time to meld together, making it a great make-ahead dish.
• If you prefer a spicier kick, add a pinch of red pepper flakes to the dressing.

Serving advice

Serve the Spanish Potato and Tuna Salad as a light lunch or dinner. It can also be enjoyed as a side dish alongside grilled meats or seafood. Pair it with a crusty baguette or some toasted garlic bread to complete the meal.

Presentation advice

To enhance the presentation, arrange the salad on a large platter and garnish with additional fresh herbs. Serve it in a colorful ceramic bowl or on a bed of lettuce leaves for an eye-catching display.