Spanish Tuna Salad
Ingredients
- 500 gPotato (cooked, peeled and diced)
- 300 gTuna (drained and flaked)
- 3 pcEgg (hard-boiled and quartered)
- 1 pcRed bell pepper (seeded and diced)
- 2 pcRound tomato (diced)
- 1 pcRed onion (finely sliced)
- 50 gGreen olive (whole)
- 4 tbspExtra virgin olive oil
- 2 tbspRed wine vinegar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Tender potatoes mixed with meaty tuna, heightened by the crunch of peppers and the acidity of vinegar. A fresh salad where olive oil binds every ingredient with a glossy finish.
- 1
Plunge the potatoes into boiling salted water until a knife blade enters without resistance. Cook the eggs for 9 minutes to get a firm but not dry yolk.
- 2
Cut the red pepper, tomatoes, and onion into regular small cubes. The pieces must be clean to ensure a sharp crunch.
- 3
Mix the warm potatoes with the drained and flaked tuna, olives, and vegetables. The residual heat from the potatoes helps the flavors soak in.
- 4
Pour in the olive oil and vinegar. Season with salt and pepper. Stir gently so the dressing coats every ingredient with a glossy veil without mashing them.
Frequently asked questions
How do you get this dish right?
- Prepare the salad 2 hours in advance so the potatoes properly absorb the oil and vinegar.
- Use high-quality tuna in oil if possible; the texture will be silkier.
How long does this dish keep?
Keeps for 48 hours in the refrigerator in an airtight container. Do not freeze.
