Spanish · Lunch
Potato Salad with Tuna and Eggs (Gluten-Free)
Chilled boiled potatoes are tossed with flaked canned tuna, hard-boiled egg, roasted red pepper, and briny green olives in a garlic-lemon olive oil dressing, finished with sherry vinegar and parsley. A rustic Spanish tapas-style salad served cold as a light lunch, naturally gluten-free with no bread or wheat-based additions.
$4
15 minsPrep
15 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
497Calories
35.8gProtein
27.1gFat
29.2gCarbs
2.6gSugar
4.1gFiber
1046mgSodium
265mgChol
4.8gSat Fat
1210mgPotassium
95mgCalcium
3.2mgIron
3.9mcgVitamin B12
42mgVitamin C
gluten-free
protein-rich
gluten-free
Instructions
1
Prep
Peel and cut potato into 1.5 cm cubes. Boil in salted water for 10–12 minutes until knife-tender, then drain and cool for 15 minutes.
2
Boil
Cover egg with cold water in a separate pot, bring to a boil, remove from heat, cover, and let sit 10 minutes.
3
Build
Peel cooled egg, quarter it, then combine cooled potato, flaked tuna, red pepper, olives, and dressing in a bowl.
4
Plate
Transfer to a serving plate, arrange egg quarters on top, and scatter with parsley and salt-pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g potato
- 7 oz100g, about 4/5 of a 5 oz can, drained canned tuna in water
- 22 large eggs
- 4 tbsp4 tbsp roasted red bell pepper
- 2 tbsp2 tbsp green olives
- 4 tbsp4 tbsp olive oil
- 2 tsp2 tsp lemon juice
- 22 small clove garlic
- 2 tbsp2 tbsp fresh parsley
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
- 2 tsp2 tsp sherry vinegar
