Ingredients
Scale
For the Salad:
- 2 lbs baby red and/or Dutch gold potatoes (halved)
- 7 –10 oz canned tuna in water or oil (drained)
- ¼ red onion (thinly sliced)
For the Lemon Dressing:
- 3 Tbsp olive oil
- 3 Tbsp lemon juice (freshly squeezed)
- 1 Tbsp lemon zest
- 3 Tbsp capers in brine
- 1½ Tbsp whole grain mustard (or Dijon)
- 2 garlic cloves (minced)
- ½ tsp dried dill
- ½ tsp dried basil
- ¼ tsp salt (more to taste)
- ¼ tsp ground black pepper
- 3 Tbsp fresh cilantro (chopped)
Instructions
Boil Potatoes:
- In a large pot, bring water to a boil. Add a heavy pinch of salt. Add halved baby potatoes and cook for 10–14 minutes, until fork-tender but not mushy.
Drain and Cool:
- Drain the potatoes and let them cool slightly. Rinse briefly with cold water to stop cooking. Set aside.
Prepare Tuna:
- Drain tuna thoroughly using a mesh strainer. Lightly press to remove excess liquid. Flake gently with a fork.
Make the Dressing:
- In a mixing bowl, whisk together olive oil, lemon juice, lemon zest, capers, mustard, garlic, dill, basil, salt, pepper, and chopped cilantro until well combined.
Assemble Salad:
- In a large bowl, combine cooled potatoes, flaked tuna, sliced red onions, and the lemon dressing. Toss gently to coat without breaking up the potatoes.
Chill & Serve:
- Refrigerate for at least 30 minutes before serving. Stir gently before plating. Enjoy cold or at room temperature.
✅ Make-Ahead Tip:
- You can cook the potatoes and prepare the dressing a day ahead. Store separately and mix before serving.
✅ Storage:
- Keep leftovers in an airtight container in the refrigerator for up to 4 days. Do not freeze.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 295 kcal |
| Protein | 20g |
| Total Fat | 14g |
| Saturated Fat | 2g |
| Carbohydrates | 24g |
| Fiber | 3g |
| Sugars | 2g |
| Sodium | 410mg |
| Omega-3s | High (from tuna) |
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: main dish, Salad
- Cuisine: American, Mediterranean