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Tuna Egg and Potato Salad

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 Serves: 4
350g / 12oz new potatoes, unpeeled
1 hard-boiled egg, cooled and shelled
3 tbsp olive oil
1 1/2 tbsp white wine vinegar salt and pepper
115g / 4 oz canned tuna in oil, drained and flaked
2 shallots, finely chopped
1 tomato, peeled and diced
2 tbsp chopped fresh parsley

Cook the potatoes in a saucepan of lightly salted boiling water for 10 minutes, then remove from the heat, cover and stand for 15-20 minutes or until tender.

Meanwhile, slice the egg, then cut each slice in half. Whisk the olive oil and vinegar together in a bowl and season to taste with salt and pepper. Spoon a little of the vinaigrette into a serving dish to coat the base.

Drain the potatoes, then peel and thinly slice. Place half the slices over the base of the dish and season to taste with salt, then top with half the tuna, half the egg slices and half the shallots. Pour over half the remaining dressing. Make a second layer with the remaining potato slices, tuna, egg and shallots, then pour over the remaining dressing.

Finally, top the salad with the tomato and parsley. Cover with clingfilm and stand in a cool place for 1-2 hours before serving.

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