Description
This Italian Tuna Salad is a vibrant and flavorful dish combining tender boiled potatoes, juicy cherry tomatoes, briny olives and capers, aromatic herbs, and rich tuna in olive oil, all tossed in a zesty lemon and white wine vinegar dressing. Perfect as a light lunch or side, this salad is easy to prepare and offers a fresh Mediterranean taste with minimal effort.
Ingredients
Scale
Vegetables & Produce
- 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)
Pantry & Canned Goods
- 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
Instructions
- Boil the potatoes: Place whole, unpeeled potatoes in a pot of cold water. Bring the water to a boil, add salt to season the water, then reduce to a simmer. Cook the potatoes until they are fork-tender, about 15–30 minutes depending on size. Drain the potatoes, allow them to cool slightly, and peel them if desired.
- 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 until well combined and emulsified to create a flavorful dressing.
- Marinate the veggies: Add the halved cherry tomatoes, pitted olives, thinly sliced red onion, rinsed capers, and optional basil leaves to the dressing. Toss gently to coat the vegetables and let them marinate while the potatoes finish cooling; this helps the flavors meld together beautifully.
- Add potatoes and tuna: Cut the cooled potatoes into bite-sized chunks and add them to the large bowl. Flake the tuna into the mix, including a little of the oil from the can for extra flavor. Gently toss all ingredients to combine the salad evenly.
- Chill and serve: For best flavor, refrigerate the salad for 30 to 60 minutes to allow the ingredients to meld. This salad keeps well in the fridge for up to one day, making it great for make-ahead meals.
Notes
- Use small to medium-sized potatoes like Yukon Gold or red potatoes for best texture.
- Leaving the potatoes unpeeled during boiling helps them retain nutrients and texture; peeling afterward is optional.
- Choose high-quality tuna in olive oil for richer flavor.
- Marinating the vegetables in the dressing before adding potatoes and tuna enhances the overall taste.
- This salad is best served chilled or at room temperature.
- Can be stored in an airtight container in the refrigerator for up to 24 hours; avoid longer storage to maintain freshness.
- Feel free to substitute or add other Mediterranean ingredients like roasted red peppers or artichoke hearts for variation.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian tuna salad, potato salad, Mediterranean salad, easy tuna recipe, healthy lunch, tomato and tuna salad
