Ingredients
2 lb (900 g) baby potatoes, halved if large
2 cans (5 oz / 140 g each) tuna in olive oil, drained
½ cup pitted Kalamata olives, halved
2 tbsp capers, drained
½ small red onion, thinly sliced
1 cup cherry tomatoes, halved (optional)
¼ cup chopped fresh parsley
2 tbsp chopped fresh dill
2 tbsp chopped fresh basil (optional)
Dressing
¼ cup extra-virgin olive oil
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 small garlic clove, minced
1 tsp lemon zest
Salt and freshly ground black pepper, to taste
Instructions
Place the potatoes in a pot of salted water. Bring to a boil and cook for 12–15 minutes, or until fork-tender. Drain and let cool slightly.
In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, garlic, lemon zest, salt, and pepper.
Transfer the warm potatoes to a large bowl and pour half of the dressing over them. Toss gently and let them absorb the flavors for about 10 minutes.
Add the tuna, olives, capers, red onion, cherry tomatoes (if using), parsley, dill, and basil.
Pour over the remaining dressing and gently toss until everything is evenly coated.
Taste and adjust the seasoning with more salt, pepper, or lemon juice if needed.
Serve immediately or chill for 30 minutes before serving for even better flavor.
Prep Time
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings
4–6 servings
This salad is delicious as a light lunch, picnic dish, or healthy Mediterranean-style dinner.
