Tasty Tuna-Potato Salad
Keep a supply of canned tuna in your cupboard and you can always whip up a quick, delicious meal without running to the supermarket. Tuna makes a great quick salad and perfect sandwich filling. I also like to use it to stretch my grocery budget by making casseroles and pasta dishes.
Keep a supply of canned tuna in your cupboard and you can always whip up a quick, delicious meal without running to the supermarket. Tuna makes a great quick salad and perfect sandwich filling. I also like to use it to stretch my grocery budget by making casseroles and pasta dishes.
- Carbohydrate 75.1877608325336 g
- Cholesterol 37.17 mg
- Fat 11.8980950004853 g
- Fiber 12.6509250800417 g
- Protein 31.4350350003857 g
- Saturated Fat 2.1518825000234 g
- Serving Size 1 1 Serving (734g)
- Sodium 760.787541799813 mg
- Sugar 62.5368357524919 g
- Trans Fat 4.95702650001348 g
- Calories 524 calories
Step-by-step
- Boil potatoes, then peel and cut them into small cubes.
- In a small bowl, combine mayonnaise, mustard, sugar, vinegar, salt & pepper.
- Add potato, tuna, onion, carrot, celery and olives.
- Toss to mix well.
- Chill if desired.
- Spoon onto lettuce lined serving plate.
Canned tuna provides the protein anchor for this dish, trading the delicate moisture of fresh fish for concentrated umami and ambient-temperature stability. Using preserved fish means skipping the searing step entirely, but it requires thorough draining to prevent excess liquid from breaking your emulsion. Potatoes dictate the starch structure here, shifting from firm to crumbly depending on whether you start them in cold water or boiling water. Starting tubers in cold salted water ensures even heat penetration from the outside in, preventing raw centers while the edges overcook. Test doneness by piercing the thickest part with a paring knife; it should slide through with zero resistance. Fresh celery and grated carrots supply crunch that contrasts against the soft spuds, replacing the watery texture raw cucumbers might introduce. Mayonnaise acts as the primary fat vehicle, carrying fat-soluble flavors from the mustard and vinegar across the mixture. Whisk the mayonnaise, mustard, sugar, vinegar, and seasonings in a non-reactive stainless steel bowl before introducing the solids to guarantee even distribution of the acid and sugar. Fold the boiled and cubed potatoes while they are still warm enough to absorb the dressing, which allows the starch granules to swell with flavor rather than just coating the exterior. Chill the finished bowl for at least 30 minutes in a refrigerator set below 40 degrees Fahrenheit to allow the flavors to coalesce and the fats to firm up. Serve over crisp lettuce leaves that create an insulating barrier against plate condensation. Store leftovers in an airtight glass container for no more than 48 hours to maintain the crispness of the celery and onions.
