Tuna and Potato Salad

I have made this potato salad with tuna many times, especially when I need something quick, filling, and without spending too much time cooking. The boiled potatoes in their skins retain their flavor, and with thinly sliced red onion and tuna straight from the can, it turns out to be something simple yet flavorful, which doesn't get boring easily. I don't add mayonnaise, nor do I complicate it with other vegetables – this recipe is straightforward.

Quick Info

Total time: about 50-60 minutes (depending on how quickly the potatoes boil and cool)
Preparation time: 10 minutes (after the potatoes have cooled)
Boiling time for potatoes: 35-40 minutes
Servings: 3-4 servings
Difficulty: easy
Recipe type: quick lunch, dinner, hearty side dish

Ingredients

5 potatoes (medium, no specific variety, but it doesn't matter much)
3 red onions
1 can of crushed or chunk tuna (I use what I have in the pantry)
oil (to taste)
vinegar (to taste)
salt
pepper

Preparation Method

1. Wash the potatoes well and boil them with their skins on. Don't peel them beforehand; the skin keeps the potato intact while boiling.

2. Let the potatoes boil until a fork easily goes into them (about 35-40 minutes, depending on the size of the potatoes). Drain them and let them cool.

3. Once the potatoes have cooled, peel them. I peel them when they are completely cold, so they don't crumble.

4. Cut the potatoes into suitable-sized cubes, not too small, so they don't turn into mash when mixed.

5. Peel the red onion, wash it, and slice it julienne, meaning into thin strips.

6. Put everything into a large bowl: the diced potatoes, the thinly sliced onion.

7. Add the can of tuna, including the oil (I don't drain it unless there's too much). If the tuna is in water, it's okay to drain it.

8. Gently mix with a spoon so you don't crush the potatoes too much.

9. Adjust the taste: add salt, pepper, a splash of oil if you feel it needs it, and a little vinegar to taste. Mix again 2-3 times.

10. Let it sit for 10 minutes to blend the flavors, then serve.

Why I make this recipe often

It doesn't require many ingredients and works well both warm and cold. You can prepare it in advance; it doesn't have heavy sauces, and the combination of potatoes and tuna keeps you full. When I don't feel like cooking something complicated, it's among my first options.

Tips and Variations

Tips

The potatoes should be fully cooked but not so soft that they break apart.
The red onion is sweeter and doesn't leave a sharp taste.
If the tuna has too much oil, partially drain it.
Don't mix too vigorously, so you don't turn the salad into a paste.

Substitutions

You can use chunk or crushed tuna, depending on what you have.
If you don't have red onion, yellow onion works too, but the taste will be a bit sharper.

Variations

You can add a few olives if you want an extra salty taste, but it's not necessary.
If you're in the mood, you can add chopped parsley for freshness, but the basic recipe doesn't include it.
You can also use tuna in water if you don't want extra oil.

Serving Ideas

It's fine as a main dish or as a side for meat.
Cold, it's great for a picnic or at work; it travels well.
You can put it on slices of toasted bread if you want something more substantial.

Frequently Asked Questions

Can I use tuna in water?

Yes, but I recommend adding a little oil at the end so the salad doesn't turn out too dry.

Can I prepare the salad a day in advance?

Yes, but the onion may soften a bit. The potatoes absorb oil and vinegar, so you might want to add a little more before serving.

Can it be made with another type of fish?

You can try sardines or mackerel in a can, but the taste will be different. The original recipe uses only tuna.

What type of potatoes should I choose?

It doesn't matter much. Regular salad potatoes are good because they don't crumble easily, but regular ones work too.

Can I use green onions?

You can, but the salad will be less intense in flavor and a bit fresher.

Nutritional Values

Estimate for one serving (out of 4):

Calories: approximately 260 kcal
Protein: 14 g
Carbohydrates: 34 g
Fats: 7 g

The value varies if you use a different type of tuna or change the amount of oil. It's a fairly balanced meal for a quick recipe.

Storage and Reheating

It keeps in the refrigerator, covered, for up to 2 days. The salad is not reheated; it is served cold or at room temperature. If it sits too long, the onion will soften, and the taste may become more intense. Mix again before serving and, if necessary, adjust with a little oil or vinegar.