Potato Salad With Tone Fish (Olives) Recipe
Animal protein and omega-3 rich tuna is an indispensable option both in Mediterranean-style nutrition and diet menus. Traditional potato salad, tuna and greenery meets a nutritious, wonderful and delicious main dinner. Fish tables can also be accompanied by grilled fish. Preference is yours, bon appetit!
Ingredients:
For: 6 People
Prep: 10 Min
Cook: 30 Min
| Canned Tuna (Canned) | 170 Grams |
| Potatoes (Medium size) | 6 Qty |
| Fresh Onion | 1 Bunch |
| Curly Lettuce | 1/4 Qty |
| Lemon (Water) | 2 Qty |
| Salt | 1 Half Tbsp |
| Black Pepper (Freshly Ground) | 1 Half Tbsp |
| Olive Oil | 1 Half Cup |
| Mayonnaise ((Optional)) | 1 Tbsp |
| Mustard ((Optional)) | 1 Tsp (large) |
| Green Olive ((Nucleus Taken)) | 10 Qty |
| Pickled Cucumber ((Optional)) | 10 Qty |
Steps:
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Wash by rubbing the potatoes (rubbing with a sponge if it is multi -ground). Put 2-3 vertical scratches with a knife.
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Add enough water to pass the potatoes 3-4 fingers and cook until soft.
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Peel the boiled potatoes that you pass through the water without cooling and chop cubes.
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While the potatoes cool, clean the fresh onions and greens, wash and strain and dry. Finely chop.
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Chop the cooled potatoes into cubes. Add the juice, olive oil and spices of freshly squeezed lemons to the potatoes and blend. At this stage, you can add 5-6 finely chopped cornice and/or a handful of capers.
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For the sauce of the salad, beat olive oil, mustard and mayonnaise in a bowl.
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Bring all the ingredients, sauce and canned tuna in a deep salad bowl and blend.
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Stretch your salad and let it rest in the refrigerator for at least 30 minutes.
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When you make a presentation, take your salad to the serving plate and decorate with green olives taken and sliced with 1 tablespoon of extra virgin olive oil and serve cold. Enjoy your meal!
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Menu Recommendation: Grilled Çupra, Tone Fish Potato, Arugula with White Cheese, Oven Tahini Hallva
25 Min
