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Tuna potato salad


  • Author: alicia gonzalez tome
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 1 serving 1x
  • Category: Main course, salad
  • Cuisine: Spanish
  • Diet: Gluten Free


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

Dried oregano


2 tbsp of extra virgin olive oil

1 tbsp of balsamic vinegar

Pinch of salt


  1. 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.
  2. Combine the dressing ingredients in a small glass, and stir well to combine.
  3. 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