Potato and Tuna Salad


Preparation20 minutes
Cook time20 minutes
ServingsServes 4


  • 1-1/2 lbs of Potatoes, peeled and cut into about 2 inch pieces
  • 2 6oz cans of Tuna Packed in Olive Oil, drained
  • About 3/4 lb of Tomatoes, chopped
  • 1/3 cup of Sliced Red Onion
  • 2 Tbsp of Chopped Parsley
  • 3/4 cup of Italian Castavellano Olives
  • 1/4 cup of Extra Virgin Olive Oil
  • Juice of 1 Lemon
  • 1/4 cup of Pickled Eggplants, optional
  • Salt and Pepper, to taste


    1) Fill a pot with water, add a pinch of salt, add the potatoes, bring to a boil and cook the potatoes until tender but not mushy, drain well and set aside.

    2) In a large bowl, add all of the remaining ingredients along with the cooked potatoes, season everything to taste, give it a good toss to make sure everything is equally distributed then cover and pop it in the fridge to cool for about an hour before serving.

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