Spanish Tuna Salad

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.

• Prep time: 20 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 469
• Protein: 27 g
• Carbs: 31 g
• Fat: 25 g

Ingredients

• 500 g Potato ( cooked, peeled and diced )
• 300 g Tuna ( drained and flaked )
• 3 piece Egg ( hard-boiled and quartered )
• 1 piece Red bell pepper ( seeded and diced )
• 2 piece Round tomato ( diced )
• 1 piece Red onion ( finely sliced )
• 50 g Green olive ( whole )
• 4 tbsp Extra virgin olive oil
• 2 tbsp Red wine vinegar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Cooking the bases

   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. Preparing the vegetables

   Cut the red pepper, tomatoes, and onion into regular small cubes. The pieces must be clean to ensure a sharp crunch.

3. Assembly

   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. Seasoning

   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.

Chef's tips

• 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.

Storage

Keeps for 48 hours in the refrigerator in an airtight container. Do not freeze.