Tuna And Potato Salad Recipes

SEARED TUNA WITH THE BEST POTATO SALAD

Steps:

• For the potato salad: Cook the potatoes, and while still warm, add the capers and a good squeeze of the lemon. Add the oil, and toss in the red onion and celery heart and season carefully with salt and pepper.
• Lay out your tuna steaks on a tray and season with salt and pepper. I prefer to cook it on one of those ridged grill pans or in a frying pan. Rub your pan, which should be very, very hot, with a little bit of olive oil on a piece of kitchen paper, then put in the tuna. What you want to do is sear the tuna so that it toasts, fries, and browns, about 45 to 60 seconds on each side. Once cooked, I like to rip the steaks in half and place them on top of the potato salad. Smash or pound up the basil in a mortar and pestle. Add a good glug of olive oil with a squeeze of lemon, and spoon this over each tuna steak.

TUNA AND POTATOE SALAD

Steps:

• boil the potatoes for around 25 minutes.
• while the potatoes are cooking mix together the tuna,mayonaise and as much of the lemon juice as you like.
• when the potatoes are as soft or hard as you want them, crush with a fork and add the olive oil.put in as much or little as you like. this is just to coat and soften the potatoes.and add then add salt and pepper to season.
• mix together the tuna mixture and the potatoe mixture untill mixed well together.
• enjoy your delicious starter.

DELICIOUS GARLIC AND TUNA POTATO SALAD

Steps:

• Boil potatoes, skin on, until cooked through, about 20 minutes, or until fork tender.
• Allow to cool enough to touch and peel.
• Dice potatoes.
• In a large bowl, toss in shrimp, tuna, chopped egg and vegetables lightly.
• Whisk garlic mayo salt, pepper and vinegar together.
• Fold 1/2 cup into salad, a little more if it looks dry.
• Spread salad into a shallow dish (I usually use a casserole dish).
• Spread remaining garlic mayo over salad, and garnish around the edges with the lettuce, and in the center with reserved ingredients.
• Allow to chill in refrigerator while flavors meld.
• This can be made a few days before, just garnish the salad the same day, using freshly chopped lettuce.

GREEN BEAN, POTATO, AND TUNA SALAD

Steps:

• Season tuna steaks liberally with lemon pepper.
• Heat olive oil in a large skillet over medium-high heat. Place tuna steaks in the hot skillet and sear until lightened but still a little pink in the centers, 3 to 5 minutes on each side. Be careful not to overcook. Remove from heat and allow to cool.
• Bring a large pot of lightly salted water to a boil. Add beans and cook for 4 to 5 minutes. Drain and place in a bowl of ice water to "shock" the beans and preserve the green color.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until they are just a little firm when pierced, 5 to 6 minutes. Drain and place in a bowl of ice water.
• Combine garlic, lemon, juice, and lemon zest in a large bowl. Add tuna, potatoes, green beans, and tomatoes. Stir in Italian dressing and coat all ingredients with the dressing. Season with salt and pepper to taste. Chill for at least 2 hours or best overnight.

NEW POTATO & TUNA SALAD

Steps:

• Boil potatoes for 15 mins or until tender. Drain and cool under cold water. Meanwhile, make the dressing by mashing anchovies with the mayonnaise. Add the white wine vinegar or lemon juice and season to taste with black pepper. Tear the leaves from the lettuce into a large bowl. Chop spring onions and tip them in. Slice the potatoes and add to the bowl, then drain the tuna and flake into the bowl. Drizzle the dressing over and serve.

TUNA AND POTATO SALAD

Steps:

• Blanche the green beans for 2 minutes in boiling water. Drain and plunge into cold water. Drain again.
• Place the cooked potatoes, beans and tuna in a salad bowl.
• Mix the anchovies and pesto with the mayonnaise and pour onto the salad.
• Add salt and pepper to toss. Garnish with the parsley.