Potato and Tuna Salad
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 2 hrs 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 750 g potatoes, waxy, small
- 1 teaspoon salt
- 4 sprigs oregano or 1 teaspoon dried
- 3 tablespoon red wine vinegar
- Pepper, black
- 6 tablespoon olive oil, good
- 1 large tomato (s), firm
- 1 small onion (s), red, finely chopped
- 1 can tuna, natural, 200 g, drained
- 2 egg (s), hard-boiled, peeled and cut into eighths
- 0.5 ½ bunch parsley
Print Recipe
Pin Recipe Instructions
- Do not cook potatoes that have been thoroughly washed in salted water too soft, peel them, leave to cool.
- Mix the oregano leaves with the salt, pepper and vinegar, and beat in the olive oil. Core the tomato and cut into small cubes. Chop the tuna, mix with the onion, tomato and half of the marinade.
- Spread the potato slices on a plate, overlapping in a circle, season with salt and pepper. Drizzle over the remaining marinade. Pile the tuna mixture in the middle. Decorate with egg eighths and finely chopped parsley.
- If possible, leave to stand in the cool place (approx. 2 hours).
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