Potato, Tuna, And Tomato Salad: An Easy Recipe.
When the temperature rises, it is much more enjoyable to prepare salads than to embark on hot culinary preparations. Potato salads, filling and generally appreciated by the whole family, are a good option for a cold meal. We suggest you discover an easy recipe for potato salad with tuna and tomatoes.
Ingredients
Here are the necessary ingredients to prepare a potato, tuna, and tomato salad for 4 people:
800g of potatoes
1 tray of cherry tomatoes
1 can of tuna (preferably white or yellowfin tuna)
2 eggs
some lamb's lettuce or basil leaves
olive oil
salt and pepper
Cooking potatoes
The first step in preparing a potato, tuna, and tomato salad is to cook the potatoes in salted boiling water.
You can either peel the potatoes before cooking or cook them with the skin on as shown in the photo below.
1- In either case, prepare a large pot of salted boiling water.
2- Place the potatoes in the pot and cook for about 20 minutes after the water starts boiling again for medium-sized potatoes.
3- Check the doneness of the potatoes with the tip of a knife before draining them and letting them cool down.
4- While the potatoes are cooking, cook two hard-boiled eggs for 9 minutes.
Cutting potatoes
1- If, like me, you cooked the potatoes with the skin, peel them gently once they have cooled down a bit.
2- Cut the potatoes into not too thin slices and set them aside for assembling the potato, tuna, and tomato salad.
Preparation of the other ingredients
All you have to do now is rinse and cut the ingredients that make up the potato, tuna, and tomato salad.
1- Rinse the cherry tomatoes and cut them into quarters.
2- Gently wash and dry the mâche lettuce or fresh basil leaves.
3- Peel the hard-boiled eggs and cut them into 6 slices.
4- Drain the canned white tuna.
Assembling and seasoning the salad
For the assembly of the potato, tuna, and tomato salad, I recommend following these steps:
1- Arrange the potato slices in a rosette pattern on the plates.
2- Crumble the white tuna or albacore tuna over the potatoes.
3- Arrange the cherry tomato quarters nicely on the plate.
4- Sprinkle each plate with lamb's lettuce leaves or finely chopped fresh basil.
Note: If you like this salad with fleshy leaves, you can also use purslane. This edible plant has multiple nutritional benefits and is a good source of omega 3.
5- Decorate the center of the plate with three slices of hard-boiled egg.
6- Season this potato, tuna, and tomato salad with olive oil, salt, and pepper.
Note: In this Mediterranean version of the potato salad, no sour cream, mayonnaise, or cottage cheese is used. However, feel free to prepare a traditional vinaigrette or add your preferred garnishes such as minced garlic or red onion.
