This Tuna Potato Salad is a comforting, hearty dish that’s perfect for chilly days. Whether you enjoy it warm or chilled, it’s sure to become a favorite in your recipe collection!
Why I Love Cooking with Canned Tuna
I’ve always had a soft spot for canned tuna. It’s one of those ingredients that makes life so much easier when you’re looking for something quick, satisfying, and versatile.
With just a few simple ingredients from the pantry, you can create dishes like Cucumber Sushi Rolls or a refreshing Tuna Cucumber Salad.
They’re easy, light, and perfect for busy days or even as a snack.
But when the colder months roll around, this Tuna Potato Salad becomes one of my go-to dishes.
It’s warm, comforting, and packed with wholesome ingredients like potatoes, eggs, and tuna.
What I really love about this Tuna Potato Salad is how I can balance both convenience and nutrition.
I always like to add eggs to the salad because they give it an extra layer of creaminess and protein. To save on energy, I steam the eggs and potatoes together.
Choosing the Right Canned Tuna
For the best results, I recommend using high-quality canned tuna to avoid any unpleasant fishy taste. The final salad should be flavorful but not overpowering.
- Tuna in Oil: I usually use tuna packed in oil because it’s rich and flavorful. However, I always drain the oil before adding the tuna to the salad.
- Tuna in Water: If you’re watching your calorie intake, opt for tuna packed in water. It’s lighter but still delicious.
- Flavor Variations: Feel free to use your favorite type of canned tuna, whether it’s plain, seasoned, or even smoked.
Salad Variations
This recipe is incredibly versatile, and you can easily customize it to suit your taste or what you have on hand:
- Add More Veggies: Toss in some diced cucumbers, bell peppers, or cherry tomatoes for extra crunch and freshness.
- Swap the Protein: Replace tuna with shredded chicken, boiled shrimp, or even chickpeas for a vegetarian option.
- Change the Dressing: Instead of lemon juice and milk, try using Greek yogurt, mayonnaise, or a light vinaigrette.
- Add Herbs: Fresh herbs like dill, parsley, or cilantro can add a burst of flavor.
- Make it Spicy: Add a pinch of chili flakes or a dash of hot sauce for a spicy kick.
Why You‘ll Love This Recipe
- Quick and Easy: Ready in under 30 minutes with minimal effort.
- Comforting and Wholesome: Perfect for a cozy winter meal.
- Customizable: Adapt it to your preferences or dietary needs.
Ingredients:
- 2-3 medium-sized potatoes (about 300-400g)
- 2 eggs
- 1 can of tuna (80g)
- 30-50g onion (about 1/4 onion)
- 1-2 stalks of spring onion (about 10g)
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 10ml fresh lemon juice (about 1/2 lemon)
- 50ml warm milk
Instructions:
Prepare the Potatoes and Eggs: Peel the potatoes and cut them into evenly sized 2-3 cm cubes. Place them in a steamer. Add the eggs into the steamer as well (they can be placed on the steaming rack). Bring the water to a boil over high heat, then reduce to medium heat and steam for 15-20 minutes. The potatoes should be easily pierced with chopsticks, and the eggs should be fully cooked. Remove and allow to cool.
Prepare the Onion and Spring Onion: Peel and finely chop the onion. Place the chopped onion into a bowl and set aside. Wash and chop the spring onions into small pieces and set them aside for later use.
Prepare the Tuna: Open the can of tuna and drain the excess olive oil using a fine mesh strainer. Transfer the drained tuna into a bowl and add the chopped onion, spring onion, sea salt, black pepper, and lemon juice. Stir well to combine.
Mix the Salad: Once the eggs have cooled, peel and chop them into small pieces. Separate the egg yolks and mash them into a fine puree. Add the mashed yolks and chopped egg whites into a bowl. Once the steamed potatoes have cooled slightly, add them to the same bowl. Then, add the prepared tuna mixture and stir well. Finally, pour in 50 ml of warm milk and continue stirring until all ingredients are well mixed and the texture becomes sticky.
Frequently Asked Questions
Can I use canned tuna in oil or water?
You can use either, but I recommend draining off any excess oil or water to avoid affecting the salad’s texture.
How do I store leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best enjoyed within 24 hours for the freshest taste.
Can I add other vegetables to this salad?
Yes! You can add ingredients like peas, corn, or even cucumbers for added crunch and color.
Simple Tuna Potato Salad with Eggs
Ingredients
- 2-3 medium-sized potatoes about 300-400g
- 2 eggs
- 1 can of tuna 80g
- 30-50 g onion about 1/4 onion
- 1-2 stalks of spring onion about 10g
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 10 ml fresh lemon juice about 1/2 lemon
- 50 ml warm milk
Instructions
- Prepare the Potatoes and Eggs: Peel the potatoes and cut them into evenly sized 2-3 cm cubes. Place them in a steamer. Add the eggs into the steamer as well (they can be placed on the steaming rack). Bring the water to a boil over high heat, then reduce to medium heat and steam for 15-20 minutes. The potatoes should be easily pierced with chopsticks, and the eggs should be fully cooked. Remove and allow to cool.
- Prepare the Onion and Spring Onion: Peel and finely chop the onion. Place the chopped onion into a bowl and set aside. Wash and chop the spring onions into small pieces and set them aside for later use.
- Prepare the Tuna: Open the can of tuna and drain the excess olive oil using a fine mesh strainer. Transfer the drained tuna into a bowl and add the chopped onion, spring onion, sea salt, black pepper, and lemon juice. Stir well to combine.
- Mix the Salad: Once the eggs have cooled, peel and chop them into small pieces. Separate the egg yolks and mash them into a fine puree. Add the mashed yolks and chopped egg whites into a bowl. Once the steamed potatoes have cooled slightly, add them to the same bowl. Then, add the prepared tuna mixture and stir well. Finally, pour in 50 ml of warm milk and continue stirring until all ingredients are well mixed and the texture becomes sticky.
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