🥗 Warm Tuna & Potato Salad 🥗

canned tuna

🥗Healthier: canned salmon

💰Cheaper: canned sardines

Canned salmon is a healthier option rich in omega-3s.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and works well for dressings.

hard-boiled eggs

🥗Healthier: avocado

💰Cheaper: tofu

Tofu provides a similar texture and is a lower-cost option.

fresh parsley

🥗Healthier: fresh cilantro

💰Cheaper: dried parsley

Dried parsley is a cost-effective alternative with a longer shelf life.

Peel the new potatoes and place them in a pan of hot water with a little bit of salt.

Boil the potatoes for about 10 minutes.

After 10 minutes, add 200 g of green beans and the eggs to the boiling water.

After 10 minutes, fish the eggs out of the pot.

Remove the green beans from the pot and place them aside.

Drain the potatoes in a sieve and peel the skins off while they are still warm.

In a bowl, combine 2 to 3 tablespoons of extra virgin olive oil, half a teaspoon of Dijon mustard, a teaspoon of oregano, the zest of a lemon, and the juice of the lemon. Mix well and taste.

Add salt and pepper to the dressing as desired.

Add the warm potatoes and green beans to the dressing and toss to coat them well.

Chop a couple of tomatoes and add them to the bowl.

Add half a cucumber, half a red onion, and olives to the mixture.

Add three drained tins of tuna in oil to the bowl.

Add half a bag of mixed leaves and toss everything together with a big spoon.

Halve the boiled eggs and add them to the salad, using as many as desired (five were used in the video).

Finish with a last drizzle of extra virgin olive oil, a grind of black pepper, and a sprinkle of oregano.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens