This Spanish tuna potato salad is the perfect quick and delicious summer meal. Made with simple ingredients, ready in no time, nourishing and super easy to put together. Gluten-free.
1 cup tightly packed of mixed leafy greens
1-2 medium potatoes
5 cherry tomatoes cut in 4
1/8 of purple onion thinly sliced
10 thin slices of cucumber
Small handful of green olives cut
4 white asparagus in brine cut in half
100 gr of canned tuna
2 tbsp of extra virgin olive oil
1 tbsp of balsamic vinegar
Pinch of salt
- Boil the potatoes in saltwater for 20-25 minutes, until you can easily insert a knife through. Let them cool and peel. Cut in big-ish chunks.
- Combine the dressing ingredients in a small glass, and stir well to combine.
- Add all the ingredients to a salad bowl, pour the dressing over, a bit of oregano, and mix well to combine.
This salad must be eaten cold.
This salad can last up to 3 days in the fridge.
I highly recommend not adding the dressing until before you eat it, if you're preparing it for meal-prep. This will avoid the leafy greens getting soggy.
Boil the potatoes the day before, or a few hours in advance, so they can cool down. Cold potatoes have resistant starch which has probiotic properties, meaning is good for your gut health!
Keywords: tuna potato salad, tuna and potato salad, spanish tuna salad