Tuna and Potato Salad
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 5 hrs 45 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg potato (s)
- 6 egg (s)
- 1 onion (s), red
- 2 cans tuna in their own juice, 150 g each
- 2 tablespoon capers, pickled
- 8 anchovy fillet (s)
- 120 ml olive oil
- 1 lemon (s), zest and juice it, organic
- 1 tablespoon parsley, chopped
- 1 tablespoon chives rolls
- salt and pepper
- Cayenne pepper
- 1 clove (s) garlic, optional
Print Recipe
Pin Recipe Instructions
- Cook the potatoes in salted water for about 20 minutes. Quench, peel and cut into cubes.
- Boil the eggs hard for about 10 minutes. Then peel and cut into cubes. Let everything cool down.
- Peel and finely chop the onion and finely chop the capers and anchovy fillets. Drain the tuna in a colander and pull apart with a fork.
- Wash the lemon with hot water, peel off some zest or rub some of the skin, then squeeze the lemon. Mix the juice and the bowl with the olive oil, salt, pepper and cayenne pepper to a marinade. If you like, you can also press a clove of garlic into the marinade.
- Mix all ingredients together, do not forget the herbs. Chill for a couple of hours or overnight. The salad is also easy to prepare. Let it come to room temperature before serving.
- We tend not to eat this salad as a side dish, but rather as lunch or dinner, e.g., for on the go.
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