This fresh and vibrant salad is the perfect companion for hot days, combining high protein from tuna with hearty potatoes and crunchy green beans. It’s an excellent make-ahead option, allowing the flavours to meld beautifully when chilled. Plus, it’s a fantastic way to use up leftover vegetables you might have in your fridge. Enjoy this nutritious salad as a light lunch or a satisfying side dish, making it a go-to recipe for summer meals!
Tuna Potato Salad
Ingredients
- 4-5 baby potatoes
- 150 g green beans
- 1 can tuna
- olives, chopped
- 3-4 sun-dried tomatoes, chopped
- 1 tbsp capers
- toasted almonds flakes
- chives, chopped
Dressing
- Extra virgin olive oil
- Apple cider vinegar
- Salt and pepper
Instructions
- Peel and chop the potato into cubes, boil them until soft but not mushy. Let them cool down completely (even better if are leftovers, straight from the fridge!).
- Prepare the green beans by removing the top and bottom and cut in half. Put them into boiling water for 1 minute or 2 (I like mine very crunchy!), drain and let cool down completely (again, if you have cold leftover in the fridge is even better.
- In a bowl add all the ingredients, seasoning and mix.
Notes
I love to prepare this salad and leave it in the fridge for a few ours or overnight, it amazing from cold and when the flavours had time to marinade together.