Warm Potato & Tuna Salad

Forget cold, mayo-heavy tuna salad. This version is served warm, and the dressing is nothing more than olive oil, tarragon vinegar, lemon juice, and chopped spring onions. Light, bright, and clean.

Small new potatoes get boiled until tender, then tossed with the dressing while still hot. Warm potatoes absorb dressing far better than cold ones, pulling the tangy, herby flavors right into their starchy centers.

The tuna goes in last, folded gently so the chunks stay intact. You want big, flaky pieces throughout, not a mashed-up mess.

Pro Tips

• Use small, waxy new potatoes. They hold their shape after boiling and won’t fall apart when you toss them with the dressing.
• Drain the tuna well. Excess brine dilutes the dressing and makes the salad watery.
• Serve right away while everything is still warm. This salad loses its charm once it cools to room temperature.

Variations

• Use fresh seared tuna steak instead of canned for a more upscale version. Slice and lay it over the dressed potatoes.
• Add halved cherry tomatoes and a few capers for a Nicoise-inspired twist.
• Swap tarragon vinegar for red wine vinegar and add chopped olives for a Mediterranean spin.