Tuna Potato Salad Recipe
Tuna salads are well-known for their healthy benefits and exquisite rare taste because of its main ingredient, tuna. This recipe will surely quench your growling stomach because of the exotic mix of potato and tuna altogether and added with a spice of the aromatic garlic. With its extraordinary blend of garlic mayonnaise and spices it will surely make an exquisitely delicious meal with its hearty health benefits on the market. Make this your everyday source of protein and vitamins with its savory tang of garlic blend that would make a pungent combination of flavors. Now, here’s what you need and how to make this.
Ingredients
- 4 large red potatoes
- 1 medium onion
- 1 cup garlic mayonnaise (220 g)
- 1 tablespoon red wine vinegar (15 ml)
- 1 canned tuna (6 oz)
- 1 canned peas, drained (14 oz)
- 1 canned cubed carrots, drained (14 oz)
- 2 hard-boiled eggs, one chopped, one sliced for garnish
- 1 roasted red pepper, chopped, reserve some for garnish
- ½ lb cooked shrimp, reserve some for garnish (225 g)
- ¼ cup chopped olive (40 g)
- 1 cup lettuce, sliced very thinly (75 g)
- Salt and pepper
Instructions
- Boil the unpeeled potatoes in a large saucepan and cover until thoroughly cooked for about 20 minutes. Test the doneness of the potatoes by pricking them using a fork.
- Allow the potatoes to cool down just enough to touch and peel. Slice and dice the potatoes afterwards.
- In a large bowl, mix together shrimp, tuna, chopped egg and vegetables carefully to preserve the ingredients’ taste and shape.
- Whisk garlic mayonnaise, salt, pepper and vinegar together with the vegetables to add flavor and taste. Add ½ cup of garlic mayonnaise if it looks dry.
- Place the fresh salad into a casserole dish.
- Spread the remaining garlic mayonnaise over the salad, garnish around the edges with the lettuce, and arrange the other ingredients in any style you prefer in the center.
- Allow to chill in refrigerator to mend the flavors. Serve and enjoy the freshness!
Notes
This can be made a few days before, just garnish the salad the same day, using freshly chopped lettuce.
