Ingredients
500g new potatoes, scrubbed
Juice of 1 lemon
2 garlic cloves, minced
¼ cup fresh parsley, chopped
½ red onion, finely diced
1 (about 5‑oz / 140‑150g) can tuna in spring water, drained
1 cup cherry tomatoes, halved
1 cucumber, diced
Fresh basil leaves (optional, for garnish)
Salt and ground black pepper, to taste
Instructions
- Boil the potatoes in gently boiling salted water until tender, about 20 minutes. Drain.
- While potatoes cook, combine lemon juice, crushed garlic, parsley, and red onion in a large salad bowl. Let them marinate slightly.
- When potatoes are done, drain and add them to the bowl **while still warm**, tossing gently so they absorb the dressing.
- Let potatoes cool somewhat, then gently stir in drained tuna, halved cherry tomatoes and diced cucumber.
- Season with black pepper (and additional salt if needed). Garnish with basil if using. Serve immediately or chill, depending on your preference.
Notes
- Use waxy potatoes (red, new, or Yukon Gold) so they hold shape well after boiling.
- Add black olives, capers, or baby greens like arugula or spinach for extra flavor and texture.
- For a vegetarian version, omit tuna and add chunks of feta cheese or chickpeas.
- You can switch lemon juice for a splash of white wine vinegar or balsamic for a different tang.
- Chill well if making ahead. The flavors develop nicely over a few hours.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Boiling / Mixing
- Cuisine: Mediterranean / Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving (≈ 1/4 of recipe)
- Calories: 330 kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 25mg
