Insalata di patate e tonno (Potato Tuna Salad)

Ingredients

• 1 kg (2 lb)waxy potatoes
• 1 small cantuna
• ½medium red onion, finely chopped
• A handfulfresh parsley, finely chopped
• A generous glugolive oil
• To tastesalt and pepper
• A squeeze, optionalfresh lemon juice
• Optional; amount not specifiedgreen beans, boiled or steamed until tender and chopped
• Optional; amount not specifiedasparagus, boiled or steamed until tender and chopped
• Optional; amount not specifiedcelery, cut into small cubes
• Optional; amount not specifiedcucumbers, cut into small cubes
• Optional; amount not specifiedtomatoes, diced or sliced for garnish
• Optional; amount not specifiedhard-boiled eggs, cut into wedges for garnish
• Optional; amount not specifiedanchovy fillets

Instructions

1. 1

   Cook the potatoes

   Steam or boil the potatoes in their skins in salted water until just tender.

2. 2

   Cool and peel

   Drain the potatoes and leave them to cool until you can handle them. Rub off the loosened skins; if any remain stuck, scrape them away with a paring knife.

3. 3

   Mix the salad

   While the potatoes are still warm, slice or cube them and put them in a large mixing bowl. Add a generous glug of olive oil, salt and pepper to taste and, if desired, just a few drops of fresh lemon juice. Add the chopped onion and parsley, the tuna broken into fairly small pieces, and any optional ingredients you are using. Fold everything together gently so the potato pieces stay intact.

4. 4

   Rest and serve

   Taste and adjust the seasoning. Leave the salad to rest for a while, then serve at room temperature. For a more dressed-up finish, reserve some tuna and parsley and add them on top with any chosen garnishes.

What is potato and tuna salad?

Insalata di patate e tonno is an Italian-style potato and tuna salad: a simple combination of cooked potatoes, tinned fish and fresh aromatics. This version keeps the ingredients adaptable, with optional vegetables, eggs or anchovies for extra variety.

The key to this version is dressing the potatoes while they are warm. They take on the olive oil and seasoning, while gentle mixing helps them keep their shape.

Nutrition and macros by portion

The nutrition label shows one serving as written: 365 calories, 16g protein, 47g carbs, 12g fat.

Potatoes provide most of the carbohydrate, while tuna contributes protein and olive oil supplies much of the fat. For a more balanced plate, serve a moderate portion with extra green vegetables, such as the optional beans or asparagus.

Choose waxy potatoes

Potatoes: Waxy varieties tend to hold together better than floury ones when sliced or cubed. Cooking them in their skins also helps keep them from becoming waterlogged.

Doneness: They are ready when just tender, rather than collapsing. Check with a small knife; it should pass into the potato without the potato splitting apart.

Dress while warm

Warm potatoes: Add the oil, seasoning and lemon while the cut potatoes are still warm so the dressing can cling to their surfaces.

Gentle mixing: Fold rather than stir vigorously, especially after adding the tuna. This keeps the potatoes in distinct pieces instead of turning the salad into a mash.

Keep the tuna in pieces

Tuna: Break it into smallish pieces before folding it through. Keeping some larger flakes gives the salad a more varied texture.

Optional additions: Green beans, asparagus, celery, cucumber, tomatoes, hard-boiled eggs and anchovies are all suggested extras. Use whichever suit your meal, and add the garnishes at the end if you want them to remain visible.

Allow time to rest

Resting: Leave the mixed salad to stand before serving so the flavours can settle together. The recipe does not specify a resting time; serve it at room temperature.

Serving temperature: If the potatoes are freshly cooked, allow them to cool before serving, but dress them while still warm as directed.

Serve it as a meal or side

For a light meal, serve the salad on its own or with a simple green salad. For a larger spread, it works alongside grilled vegetables, bread or other picnic dishes.

Finish: A little reserved tuna and parsley, plus sliced tomato or egg wedges if using, gives the bowl a neat finish without changing the basic method.

Recipe notes & tips

• Choose potatoes of a similar size so they cook at roughly the same pace.
• Check the potatoes for tenderness before draining; they should be just cooked through.
• Peel the potatoes while they are warm enough for the skins to rub off easily.
• Use only a few drops of lemon at first, then taste before adding more.
• Fold the tuna and vegetables through gently to keep the potato pieces whole.
• Reserve a little parsley and tuna if you want to garnish the salad.

Variations

• Add green beans: Fold in cooked, chopped beans for extra crunch and colour.
• Use asparagus: Add cooked, chopped asparagus among the optional vegetables.
• Finish with egg: Arrange hard-boiled egg wedges on top just before serving.
• Include anchovies: Add anchovy fillets for a saltier, savoury note.
• Add fresh vegetables: Fold in diced celery, cucumber or tomato, or use sliced tomato as a garnish.
• Add a lemon note: Squeeze in a little fresh lemon juice, tasting as you go.

Common mistakes to avoid

• Overcooking the potatoes: Drain them when just tender so they do not fall apart during mixing.
• Peeling them too late: Remove the skins while the potatoes are still warm enough for the skins to rub away easily.
• Adding dressing after cooling: Dress the cut potatoes while warm so the oil and seasoning coat them well.
• Mixing too firmly: Fold gently to avoid breaking the potato pieces.
• Adding too much lemon at once: Start with a few drops, then taste and adjust.
• Serving straight away: Let the salad rest for a while before serving at room temperature.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Bring the salad towards room temperature before serving; if you prefer it warm, reheat gently and avoid vigorous stirring.

Frequently asked questions