Potato and Tuna Salad

5 from 5 votes
Prep Time 30 minutes
Cook Time 30 minutes
Rest Time 30 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 89 kcal


  • 4 size Jacket potatoes
  • 1 size Spring onions fresh, cut
  • 2 size Garlic cloves pressed
  • Chilli (cayenne pepper)
  • 1 bunch Chopped parsley
  • 1 bunch Chopped basil
  • Wild garlic salt
  • 1 Can Tuna in oil
  • 2 tablespoon Virgin olive oil
  • 1 size Pickled cucumber pickled
  • Cucumber water


  • Boil the jacket potatoes, drain them. put off and peel off. Allow to cool slightly. Cut as desired and place in a bowl. Add onion and chopped cucumber. Also some cucumber water. We like it better than vinegar.
  • Then add the tuna with oil, garlic, herbs and a little olive oil. Sprinkle with cayenne and parsley to taste and mix everything well. Season again with a little wild garlic salt. Then let everything go a little.
  • Boil the eggs hard, peel them and cut them in half on the salad. Sprinkle with a little wild garlic salt. Good Appetite.
  • I still have the salt as a present from a cook friend. Of course, other herbal salts can also be used.


Serving: 100gCalories: 89kcalCarbohydrates: 15gProtein: 2.7gFat: 1.8g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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