Spanish Tuna, Egg, and Potato Salad
Equipment
- knife
Ingrediënten
- 3 medium potatoes such as red waxy
- One 7-ounce can white or light meat tuna, drained and separated into chunks
- 1½ teaspoons vinegar
- 1½ teaspoons finely chopped onion
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 teaspoon capers in vinegar nonpareil preferred, rinsed and drained
- 1 hard-boiled egg finely chopped
- Salt to taste
- Mayonnaise mayonesa
- 1 pimiento cut into thin strips, for garnish
Instructies
- Place the potatoes in a medium saucepan with cold water to cover and add salt.
- Cover and bring to a simmer over low heat.
- Cook for about 15 minutes or until tender when pierced with a knife.
- Drain and let cool slightly.
- Peel and cut into ½-inch pieces.
- In a large bowl, combine the tuna, vinegar, chopped onion, parsley, and capers.
- Fold in the cooked potatoes, chopped egg, and salt.
- Let sit for at least 30 minutes.
- Fold in mayonnaise to desired consistency.
- Traditionally, shape the salad into a dome on a flat plate and decorate with strips of pimiento.
- Alternatively, serve casually plated and garnished with pimiento strips.
- Serve at room temperature.
Notes / Tips / Wine Advice:
Wine Advice:
This Spanish tuna, egg, and potato salad pairs excellently with a crisp, dry Spanish white wine like Verdejo or a light-bodied red wine such as Tempranillo.Nutritional Information
Calories: 200 kcal | Carbohydrates: 18 g | Protein: 10 g | Fat: 9 g | Fiber: 2 g | Sugar: 1 g
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