Potato salad with tuna and onions is a warm appetizer, which can easily become a main dish because it is nice and filling, and it is made quickly and easily with just a few ingredients. It comes from Mediterranean cuisine, and you will recognize it everywhere by its Italian name Insalata di patate e tonno.
NOTE: It does not contain eggs or milk, and is suitable for people who are hypersensitive to these foods and can be consumed during Orthodox fasting.
Potato Salad with Tuna
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Loading...Ingredients
- 800 g of potatoes
- 1 head of purple onion (can also be black)
- 1 can of tuna in its own juice (100g)
- Salt to taste
- Oil of your choice
- 1 tablespoon lean mayonnaise (optional)
- Parsley leaf
Instructions
Wash the potatoes, then put them in cold salted water and cook them until they are soft enough that a fork can pass through them easily.
Drain the water, let the boiled potatoes cool down, peel them and cut them into pieces of the desired size.
Drain the canned tuna, peel the onion and cut it into half rings.
NOTE: You can cut the onion into rings, half rings, or even quarter rings, as you like.
Put potatoes, onions and tuna in a suitable container, add salt, pour oil to your taste and sprinkle with chopped parsley leaves.
ADVICE: If you want, you can use tuna in oil, in which case you don't have to drain it beforehand.
Add a spoonful of fasting or, if you are not fasting, ordinary mayonnaise.
Mix gently to combine the ingredients and serve.
PLUS TIP: You can keep the salad in the fridge for several hours up to a day, but it is recommended to eat it fresh, which is not a problem.
Notes
It does not contain eggs or milk and is suitable for people who are hypersensitive to these foods and can be consumed during Orthodox fasting.
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