Search
by Ingredient

Fresh Tuna & Red Potato Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by fdtristan

Fresh tuna and red potato salad dressed with low-fat yogurt, red wine vinegar, and cumin instead of mayo. Grilled yellowfin tuna, celery, and parsley make this a lighter, protein-packed main dish salad.

YIELD

6 servings

PREP

25 min

COOK

35 min

READY

60 min

Forget the usual mayo-drenched tuna salad. This version uses grilled yellowfin tuna and red potatoes tossed in a tangy low-fat yogurt dressing spiked with red wine vinegar and ground cumin. It’s lighter, fresher, and works as a real main course.

Grill the tuna first and cut it into 1-inch chunks. You want firm, meaty pieces that hold their shape when mixed with the potatoes, not flaky canned tuna. The red potatoes get simmered whole (or halved) until tender, then cubed. Cutting them after cooking keeps them from getting waterlogged and falling apart in the salad.

The cumin is what makes this dressing unexpected. It adds a warm, earthy note that bridges the tuna and potatoes beautifully. Chopped celery brings crunch, fresh parsley adds color, and the vinegar cuts through the richness of the fish. Chill everything for at least an hour so the flavors come together.

Chef Tips

  • Don’t overcook the potatoes. They should be tender but still hold their shape when cubed. A knife should slide in easily but meet slight resistance at the center.
  • Grill the tuna to medium-rare or medium for the best texture. Overcooked tuna dries out fast.
  • Low-fat yogurt works better than full-fat here. It gives the dressing a lighter tang that lets the tuna shine.
  • Cider vinegar is a fine substitute for red wine vinegar if that’s what you have.

Variations

  • Mediterranean spin: Add halved Kalamata olives and chopped sun-dried tomatoes.
  • Herb-loaded: Stir in fresh dill or chives along with the parsley.
  • With greens: Serve over a bed of arugula or mixed greens for extra volume and nutrition.

Ingredients

1 453.6
3 710
CUPS ML TUNA FISH
yellow fin, or other lean fish fillets, grilled and cut into 1 inch pieces *
4 4
MEDIUM MEDIUM CELERY STALK
chopped *
1 237
¼ 59
CUP ML PARSLEY LEAVES
fresh, chopped
2 30
TABLESPOONS ML RED WINE VINEGAR
(or cider vinegar)
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CUMIN
ground
¼ 1.3
TEASPOON ML BLACK PEPPER
ground

Directions

Heat 1-Inch water (salted if desired) to boiling in a 2-quart saucepan.

Add the potatoes and cover.

Heat until boiling then reduce the heat until simmering and simmer the potatoes 30 to 35 minutes or until they are tender, then drain and cool slightly.

Cut into cubes, (There should be about 3 cups).

Mix all of the ingredients together then cover and refrigerate about 1 hour or until well chilled.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 87 8% from fat
 % Daily Value *
Total Fat 1g 1%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 238mg 10%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 13%
Calcium 11% Iron 27%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

Email this recipe