Description
This Mediterranean tuna salad combines fresh vegetables, tender potatoes, and a rich tuna flavor with a delightful homemade olive oil and mustard dressing. Inspired by the classic Niçoise salad, this version adds a unique twist with the inclusion of potatoes and a perfect balance of sweet, tangy, and savory flavors. It’s both nutritious and refreshing, making it a great option for lunch, dinner, or even as a side dish for gatherings. With vibrant colors and a variety of textures, this salad is sure to be a hit for anyone who enjoys wholesome and satisfying meals.
Ingredients
For the Salad:
- Canned tuna in oil: 1 can (around 150-200 g)
- Salad greens (with arugula): 1/2 package (around 100 g)
- Bell pepper: 1 (sliced)
- Cucumber: 1-2 (sliced)
- Tomatoes: 150 g (chopped)
- Salad onion: 1 (thinly sliced)
- Olives or black olives: 1/2 can (around 70 g)
- Boiled egg: 1 (sliced)
- Raw potatoes: 2-3 (sliced and fried)
For the Dressing:
- Olive oil: 60 ml
- Honey: 1 tsp
- Mustard with seeds: 1 tsp
- Lemon juice: 2 tbsp
- Salt and pepper: to taste
Instructions
Step 1: Prepare the Potatoes
- Peel and slice the raw potatoes into thin rounds.
- Heat a frying pan with olive oil over medium heat and fry the potatoes until they are golden brown and crispy.
- Season with salt and pepper, then set them aside on a paper towel to remove any excess oil.
Step 2: Prepare the Vegetables
- Wash and chop the salad greens, including arugula. Slice the bell pepper, cucumber, and tomatoes into bite-sized pieces.
- Thinly slice the salad onion to give a mild sweetness and crunch to the salad.
- Halve the olives or black olives, removing the pits if necessary.
Step 3: Prepare the Dressing
In a small bowl, combine 60 ml of olive oil, 1 teaspoon of honey, 1 teaspoon of mustard with seeds, 2 tablespoons of fresh lemon juice, salt, and pepper. Whisk together until the dressing is smooth and well-blended. Taste and adjust the seasoning if necessary.
Step 4: Assemble the Salad
- Arrange the salad greens on a large serving plate or bowl. Layer the sliced bell pepper, cucumber, tomatoes, and salad onion on top.
- Drain the canned tuna and break it into chunks before placing it on top of the vegetables. Add the olives for a touch of briny flavor.
- Slice the boiled egg and place it around the salad.
- Top with the fried potatoes, spreading them evenly across the salad for added texture and flavor.
Step 5: Dress the Salad
Drizzle the prepared dressing evenly over the salad, ensuring that every ingredient gets a light coating. Use tongs or a large spoon to gently toss the salad so that all the flavors mix together.
- Prep Time: 25mins
- Cook Time: 20mins