Italian Tuna Potato Salad
This no-mayo salad blends fork-tender potatoes, oil-packed tuna, cherry tomatoes, red onion, and briny olives with a lemony olive oil dressing. It’s hearty yet light, served warm or chilled, and perfect for lunch, a picnic, or a light dinner.
Time:
Prep: 10 minutes
Cook: 15–20 minutes
Total: 30 minutes
Ingredients:
1½ lbs baby potatoes (Yukon Gold or red), halved or quartered
1 can (5–7 oz) tuna in olive oil, drained and flaked
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
½ cup Kalamata or green olives, pitted and halved
2 tbsp capers (optional)
2 tbsp chopped fresh parsley
Salt and black pepper, to taste
For the Dressing:
3 tbsp extra virgin olive oil
1½ tbsp fresh lemon juice (or white wine vinegar)
1 tsp Dijon mustard (optional, for depth)
½ tsp dried oregano
1 garlic clove, finely grated or minced
Salt and pepper to taste
Instructions:
1. Cook the Potatoes:
Place potatoes in a pot of salted water. Bring to a boil and simmer for 12–15 minutes until fork-tender.
Drain and let cool slightly. While warm, transfer to a large mixing bowl.
2. Prepare the Dressing:
In a small bowl or jar, whisk together olive oil, lemon juice, mustard (if using), garlic, oregano, salt, and pepper.
3. Assemble the Salad:
To the warm potatoes, add tuna, tomatoes, onion, olives, capers, and parsley.
Drizzle with dressing and gently toss to combine.
Taste and adjust salt, pepper, or lemon as needed.
Notes & Tips:
Best served slightly warm or at room temperature, but also great cold.
Use oil-packed tuna for richer flavor.
Add blanched green beans or arugula for a heartier salad.
Frequently Asked Questions
Q: Can I use regular canned tuna in water?
A: Yes, but oil-packed tuna adds better flavor. If using water-packed, drizzle in a bit more olive oil.
Q: How long does it keep?
A: Store in an airtight container in the fridge for up to 3 days. Best served the day it’s made for ideal texture.
Q: Is this gluten-free?
A: Yes, it’s naturally gluten-free.
Nutritional Information:
Calories: 370
Protein: 20g
Carbs: 28g
Fat: 22g
Fiber: 4g
Sugar: 3g