The tuna potatoes are actually another version of the potato salad. In this case I seasoned the boiled potatoes with one of the ingredients that make up the tuna sauce, but leaving everything in pieces so as to have a rougher texture 🙂 A complete dish, good and fresh, perfect for summer evenings or as a lunch bring to the office. You can prepare them in advance and keep them in the fridge, ready to be served at the last moment, perhaps accompanied by freshly roasted bruschetta with fresh cherry tomatoes and lots of basil, a must for the summer.
- Doses for 4 people:
- 600 gr of potatoes
- 160 gr of tuna in oil
- 1 lemon (juice and peel)
- 200 gr of mayonnaise
- capers
- salt
- preparation: 20 min
- cooking: 40 min
- total: 1 hour
How to make tuna potatoes
First rinse the potatoes under running water, put them in a pot, cover them with plenty of cold water, then cook for about 40 minutes.
once cooked, drain them, pass them under cold water, peel them and cut them into pieces.
Drain the tuna well and put it in a bowl with potatoes, well-desalted capers, lemon juice and peel and mayonnaise, and mix gently.
The tuna potatoes are ready: you can serve them at room temperature or cold in the fridge, as you prefer.
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