Tuna Salad

Tuna Salad is a typical side dish of the Italian summer. It's easy to prepare, colorful but above all delicious.

Among the Sicilian summer recipes of my house, salad cannot be missing, it is a mixed salad based on tuna, potatoes and red onion.

It's one of my favorite lunches on the hottest summer days or evening when I don't feel like cooking. It is delicious but also very simple to prepare.

Let's find out together how to prepare it step by step.

HOW TO BOIL THE POTATOES

Tuna salad with potatoes and red onion is a complete dish, fresh and quick to prepare even in advance, to find it very cold in the refrigerator immediately ready to enjoy, perhaps when we get back from work or from the beach!
Fill a pot of cold water with a handful of coarse salt, and immerse the potatoes with all their skins, then wait for it to boil and from that moment count about 15-30 minutes. It all depends on the size of the potatoes you have chosen: if they are rather small, they will boil in about 15 minutes, if instead they are medium-large, it will take about 25-30 minutes. In this regard, I advise you to buy potatoes of the same size, to avoid different cooking times.

In any case, for this recipe the potatoes don't have to be undone, we don't need the type of boiling that involves mashing them, but rather they must remain firm enough, so don't walk away during cooking, after the first 15 minutes check every now and then by pinching them with fork.

Most people peel hot potatoes, because the peel comes off quickly, but in the summer it's a process I hate to do, so if you, like me, want to avoid peeling your hands, follow my advice: once ready, drain them in a colander and immediately pass them under cold water, in this way the thermal shock will favor the detachment of the peel, then let them cool, and then put them in the refrigerator for at least 2-3 hours, in this way they will firm up perfectly. the peel will come off easily, but above all we would have very firm potatoes to be cut into cubes.
Take the very cold potatoes back, and remove the peel by scraping it lightly with a knife, you will see that it will come off immediately. When they are all clean, arrange them on a cutting board and with a smooth blade knife, divide them in half, and then slice them into more or less large cubes, according to your taste.

ASSEMBLY

Transfer all the cubes into a large bowl, fix with 2-3 pinches of salt and a nice drizzle of oil, then drain the tuna and add it. Mix well, trying to crumble the larger pieces of tuna, then slice the red onion into thin rounds and add it.

Chop the parsley with a knife and add it, finish with apple cider vinegar (more delicate) or white wine, and enjoy your potato salad with tuna and onion!

TIPS:

If you prepare the potato salad with tuna and onion the day before for the next day, put the vinegar only last before enjoying it.

ITEMS RECOMMEDED:

If you want to have the freshest ingredients with this salad, I highly recommend using a good quality canned tuna like Callipo which is 100% Italian imported.

Also the use of a good extra virgin olive oil as well as a good white vinegar, in this case I used a Champagne Vinegar from O Olive Oil & Vinegar.

I'll leave you the links below to purchase them 🤍 from my Amazon store!

If you like this recipe, you might be interested in: Canazzo Palermitano, Bresaola al carpaccio, Potato Salad