Warm Potato & Tuna Salad.
Submitted by stephanstan
Warm potato and tuna salad with new potatoes, spring onions, lemon, tarragon vinegar, and fresh parsley. A light, no-mayo fish salad ready in 35 minutes.
YIELD
3 servingsPREP
10 minCOOK
15 minREADY
35 minForget the heavy, mayo-drenched tuna salads. This British-style version is clean, bright, and served warm.
Tender new potatoes get tossed while still hot in a simple dressing of lemon juice, tarragon vinegar, olive oil, and spring onions. Then chunks of canned tuna get folded in gently so they stay in big, flaky pieces rather than breaking down into mush.
A scatter of fresh parsley, a squeeze of lemon, and a crack of black pepper finish it off. Light enough for lunch, satisfying enough for supper.
Pro Tips
- Dress the potatoes while they’re still warm. They’ll soak up the lemon and vinegar like little flavour sponges.
- Be gentle when folding in the tuna. You want big flakes, not a paste.
- Use good-quality tuna packed in brine or spring water for the cleanest flavour.
- Serve straight away while everything’s warm. This isn’t a make-ahead dish.
Ingredients
Directions
Cook the potatoes in lightly salted water for about 15 minutes or until tender.
While the potatoes are cooking mix together the spring onions, most of the parsley, the lemon juice vinegar and olive oil.
Drain the potatoes and place in a serving bowl.
Add the dressing and toss well.
- Gently mix in the tuna, being careful to avoid breaking it up too Season with sea salt and ground black pepper and sprinkle with the remaining parsley. Garnish with lemon wedges and serve whilst warm.
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