This flavor packed salad makes a perfect lunch. Not quite as complex as a Salad Niçoise, but just as tasty. Briny olives and capers are the perfect match for silky olive oil packed tuna with potatoes dressed in a tangy vinaigrette.
These days there are so many options for high quality tuna packed in olive oil. It’s fun to have an assortment of tuna from different purveyors to use in different recipes. Tuna in olive oil is so delicious in potato salads like this one, on grilled sourdough bread, with pasta or for something entirely different, kimchi and soba.
Ortiz is one of my favorite brands of tuna in olive oil but it can be tricky to find and it’s on the pricier side. Tonnino is more readily available and priced reasonably. We found Fishwife spicy (it’s not very spicy!) tuna in olive oil at Costco. Stock up!
I used mini gold potatoes for this salad but use whatever variety you prefer. Yellow or red potatoes are a good choice for salads.
Pan fried sourdough bread and a boiled egg bring everything together for a flavorful and satisfying meal.
Olive Oil Tuna Potato Salad
2
servingsIngredients
12 ounces small yellow or red potatoes (peeled or not)
1 teaspoon black peppercorns
1 bay leaf
Celery leaves (optional)
1 teaspoon fine sea salt
1 -2 cans tuna in olive oil, drained (tuna brands vary in size 3-6 ounces per can, use 2 small cans or 1 large can)
1 tablespoon capers
1 tablespoon thinly sliced celery
2 tablespoons thinly sliced red onion
2 tablespoons chopped olives of your choice (I used jalapeño garlic olives from Costco)
2 tablespoons chopped parsley + more for topping
1 1/2 tablespoons red wine vinegar + more for drizzling over tuna
3 tablespoons extra virgin olive oil + more for serving
Kosher salt and freshly ground pepper
2 cups arugula
Boiled eggs and grilled sourdough, optional
Directions
- In a medium pot, boil small potatoes in salted water with black peppercorns, bay leaf, celery leaves if you have them, and a teaspoon of salt, until fork tender. Drain and slice potatoes about 1/3-inch thick. While still warm, toss potatoes with vinegar and olive oil. Season to taste with salt and pepper.
- Drain tuna and toss with capers, celery, onion, olives, chopped parsley, and a drizzle of red wine vinegar. Toss with the potatoes. Season with more salt and pepper to taste. Place potato-tuna mixture over arugula. Drizzle extra olive oil over the salad (optional). Serve with grilled bread and boiled eggs.