An ultimate Country Tuna Salad made of cooked and raw veggies, hard-boiled eggs, briny tuna and simple dressing makes this recipe a perfect spring salad. A delicious salad to combine lots of ingredients balanced with some sour capers, smoked paprika dressing, and fresh herbs.
We adore tuna added in anything. Either pasta, salad, or fried with some greenies. This hearty ingredient is simply one of my daughter’s favourite. Boiled pasta with parmesan and some canned tuna will always save my imagination and dinner meal.
For this time I have decided to make a more elegant and sophisticated tuna salad that looks and taste unbelievable as I have used different aromas and tastes. I wanted to create a salad that can ideally be served as a main course. It has proteins, is super flavorful, and satisfying. A bowl of colours, aromas, and one of the best delicious tastes. This is a versatile salad so you can easily skip or substitute any of the ingredients you don’t like.
I have this easy recipe from my mom, but the original version is already lost as it is so different and innovative. This salad will taste and have a seasonal look depending on what ingredients you will use on the time of the year. Because, in summer it will have a fresh and bright colourful aspect, while in winter it could have a creamier and intenser texture.
This kind of my tuna salad is pretty much like theFrench Nicoise Salad. Even though they look a little similar, they are still very distinctive and different.
Why assemble tuna eggs and potatoes?
Do you know that moment when you want to eat tuna, either eggs or potatoes – this is the case when all these ingredients should be mixed together in one. So on a weekly basis, this rustic tuna salad recipe is warmly welcomed in my house.
The beauty of this austere tuna salad is that all of the ingredients are good companions. They pair so well between them and make such a delicious salad altogether. Add some greenies, make a simple dressing or add some mayo and the dinner meal is done.
What goes with tuna salad?
This country-like tuna salad pairs well with anything. For example some French fries, cottage cheese, with pickles, even with some steamed veggies. This satisfying and hearty salad can fulfil any tastes and can be served just as it is due to its intense consistency. Also, it can be served at parties or different barbeques outside as it will complete any of your other meals.
What tuna is best for this salad? Canned or Fresh?
This simple tuna salad is easy to make with canned tuna. Of course, the best quality canned tuna costs more but don’t hesitate to save on eating healthy and good. This is why I strongly advise you to buy Italian good quality canned tuna.
A fresh and cooked tuna steak can also be a great add-in to this salad, but I have never tried this option. I adore cooking tuna steak and serve it only with some greenies or fresh veggies. I think that potatoes, boiled eggs, and a tuna steak could be too much in a salad.
However, in case you have some suggestions for such great salads – I am eager to see and make some!
How to make tuna salad with eggs and potatoes?
This salad is not difficult to make, but it requires some time. Also, you can easily cook the potatoes and boil the eggs a day before assembling it. Easily cool down the ingredients and store in an air container the fridge. I adore cooking eggs and potatoes the night before I make the salad, as it saves me much time. Cut them right before assembling the salad.
This salad has an incredibly fresh, rustic, and delicious flavour. Loaded with proteins, this tuna salad looks nice and has already become a staple recipe in my house.
- 5 fresh and good quality eggs. The eggs should be boiled and cut in quarters.
- 4 medium new potatoes cleaned and baked for about 20-30 minutes.
- 2 canned good quality tuna.
- 4-5 dried cherry tomatoes cut in halves.
- 1 tbsp of capers.
- Greenies – here you can add anyone you like and the amount you want your salad to be. I have used arugula, fresh spring onions, and basil.
- 1 tbsp herbs.
- 4 tbsp extra virgin olive oil.
If you are making this salad at the time you want to serve it then follow my steps:
While the oven is preheated at 200C (400F) put the potatoes, coated in olive oil, salt, and oregano, and bake for about 30 minutes. Meanwhile, boil the eggs. When the water boils, lower the heat and leave them to boil 7 minutes more until you will obtain sunny hard-boiled eggs.
Wash the greenies and leave them on a kitchen towel to absorb all the water. Take a cutting board and cut dried tomatoes in halves. When the eggs have boiled cool them in icing water to easily peel the skin off.
When the potatoes are soft and golden, take them out of the oven and set aside to cool down. This salad is served cold, so let the potatoes cool some minutes as you will have to tear them with your hands.
Now, take a big bowl and assemble all the ingredients. Start layering the green leaves, then add potatoes, cut eggs and dried tomatoes, pour over some capers, and the canned tuna.
Season with salt, some paprika flakes, and a lot of olive oil. Taste and if it is okay easily and nicely serve it.
- You can either boil or roast potatoes in the oven. It is optional.
- Anchovy fillets are also an option for a great add-in.
- Olive oil or mayo are both okay options fro dressing this salad.
- Fresh tomatoes or any other fresh veggies are welcomed.
Country Tuna Salad with Eggs and Potatoes
- baking pan
- Large cutting board
- 2 canned tuna
- 5 eggs
- 4 potatoes
- 5 dried tomatoes
- 1 tbsp capers
- 1 tbsp herbs
- green leaves
- 4 tbsp olive oil
- Preheat the oven at 400 F (200C) and roast potatoes for about 30 minutes, or until soft and golden brown.
- While the potatoes are cooking, place the eggs in a pot and cover with cold water. Bring to boil and boil the eggs for some 8 minutes. Remove from the pot and place the hard-boiled eggs in an ice bath for some minutes. Peel the skin off and cut quarters.
- Take a bowl and start combining all the ingredients: green leaves, eggs, potatoes, tuna, capers, herbs and spices. Pour olive oil and stir until well-combined.
- Serve cold next to some bread slices.