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

🕐 Preparation: 10 min. 🕐 Cooking: 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

Instructions:

Wash by rubbing the potatoes (rubbing with a sponge if it is multi -ground). Put 2-3 vertical scratches with a knife.
Add enough water to pass the potatoes 3-4 fingers and cook until soft.
Peel the boiled potatoes that you pass through the water without cooling and chop cubes.
While the potatoes cool, clean the fresh onions and greens, wash and strain and dry. Finely chop.
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.
For the sauce of the salad, beat olive oil, mustard and mayonnaise in a bowl.
Bring all the ingredients, sauce and canned tuna in a deep salad bowl and blend.
Stretch your salad and let it rest in the refrigerator for at least 30 minutes.
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!
Menu Recommendation: Grilled Çupra, Tone Fish Potato, Arugula with White Cheese, Oven Tahini Hallva

Salad Practical Fish & Seafood

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