Tuna and Potato Salad
This version of Spain's classic ensalada rusa comes from chef Jose Garces.
Nutrition Information
- Calories: 195 kcal
- Carbohydrates: 13g
- Protein: 10g
- Potassium: 246mg
- Fiber: 10g
- Sugar: 14g
Ingredients:
-
2 Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
-
1 medium carrot, peeled and cut into 1/4-inch pieces
-
1/2 cup frozen baby peas
-
1/4 cup plus 2 tablespoons mayonnaise
-
2 tablespoons crème fraîche
-
1 tablespoon Dijon mustard
-
2 tablespoons fresh lemon juice
-
Salt and freshly ground pepper
-
1/4 cup coarsely chopped flat-leaf parsley
-
2 tablespoons snipped chives
-
1 (6-ounce) can or jar solid white tuna in olive oil, preferably Spanish or Italian, drained and flaked
-
2 tablespoons extra-virgin olive oil
-
4 ounces baby arugula (4 cups)
Instructions:
-
Put the potatoes and carrot in a steamer basket set over a pot of simmering water and steam until just tender, about 9 minutes. Sprinkle the frozen peas on top and steam just until heated through, 1 minute longer. Transfer the vegetables to a plate and refrigerate until they are cooled slightly, about 10 minutes.
-
Meanwhile, in a medium bowl, whisk the mayonnaise with the crème fraîche, mustard, and 1 tablespoon of the lemon juice; season with salt and pepper. Fold in the chopped parsley, chives, flaked tuna, and cooled vegetables.
-
In a medium bowl, whisk the olive oil with the remaining 1 tablespoon of lemon juice and season with salt and pepper. Add the arugula and toss. Mound the greens on plates, top with the tuna and potato salad, and serve.
about us
A decade ago, we set out to bring cooks together from all over to exchange recipes and to support each other in the kitchen. We wanted to create a buzzing place for others who do what we do all day long: talk about food! Since we started Make The Foodie Call, tens of millions of cooks and eaters have found their way to the site.