Name: Italian Tuna Salad Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1½ pounds potatoes; 1 pound cherry tomatoes (halved); 1 red onion (thinly sliced); 1 tablespoon lemon juice (substitute for vinegar); 1 teaspoon lemon zest; 1 handful basil leaves (optional); ½ cup olives (pitted – Taggiasche, Kalamata, or Castelvetrano are best); 2 tablespoons capers (rinsed); 1 can/jar (5-7 oz) tuna in olive oil; 4 tablespoons extra virgin olive oil; 2 tablespoons white wine vinegar; 1 teaspoon dried oregano; ½ teaspoon salt; Black pepper to taste

Introduction

This Italian Tuna Salad is a vibrant and satisfying dish perfect for a light lunch or easy dinner. Combining tender potatoes, juicy cherry tomatoes, briny olives, and flavorful tuna, it’s tossed in a zesty dressing with fresh herbs. Ready in under an hour, it’s a classic Mediterranean-inspired salad that’s both hearty and refreshing.

A dish served on a white plate with a mix of large yellow potato chunks scattered throughout, combined with bright red cherry tomatoes, some halved and some whole, and slices of light pink meat or fish mixed in. Small green basil leaves are placed on top, adding fresh color, while tiny green capers are dotted around. Thin strips of pale purple onion are mixed with the other ingredients, all sprinkled with dried herbs that give a speckled brownish-green look. The plate sits on a white marbled surface with a few fresh basil leaves and extra cherry tomatoes around it. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds potatoes

1 pound cherry tomatoes, halved

½ cup olives, pitted (Taggiasche, Kalamata, or Castelvetrano are best)

2 tablespoons capers, rinsed

1 red onion, thinly sliced

1 can/jar (5-7 oz) tuna in olive oil

4 tablespoons extra virgin olive oil

2 tablespoons white wine vinegar

1 tablespoon lemon juice (substitute for vinegar if desired)

1 teaspoon lemon zest

1 teaspoon dried oregano

1 handful basil leaves (optional)

½ teaspoon salt

Black pepper to taste

Instructions

Step 1: Boil the potatoes. Place whole, unpeeled potatoes in a pot of cold water. Bring to a boil, season the water with salt, then simmer until the potatoes are fork-tender, about 15 to 30 minutes. Drain, cool slightly, and peel if desired.

Step 2: Make the dressing. In a large bowl, whisk together the extra virgin olive oil, white wine vinegar, lemon juice, lemon zest, dried oregano, salt, and black pepper.

Step 3: Marinate the vegetables. Add the halved cherry tomatoes, olives, thinly sliced red onion, rinsed capers, and basil leaves if using. Toss to combine and let sit while the potatoes cool.

Step 4: Add potatoes and tuna. Cut the cooled potatoes into chunks and add them to the bowl. Flake the tuna in olive oil over the salad, reserving a little of the oil for flavor. Gently toss everything together.

Step 5: Chill the salad for 30 to 60 minutes if possible to allow flavors to meld. Serve chilled or at room temperature.

Tips & Variations

Use fingerling or baby potatoes for a more delicate texture and to avoid peeling.

Substitute fresh oregano for dried if available, using about 1 tablespoon.

Add a handful of arugula or spinach for extra greens and a peppery note.

Try different olives to vary the flavor profile, such as Castelvetrano for a milder taste.

FAQs

Can I use canned potatoes instead of fresh?

Fresh potatoes are best for this salad to maintain a firm texture. Canned potatoes tend to be too soft and may become mushy when mixed with the dressing.

What type of tuna is best for this salad?

Tuna packed in olive oil offers the richest flavor and adds to the salad’s Mediterranean character. You can use tuna packed in water, but it will be less flavorful.