Potato Salad With Tuna Olives Red Peppers Recipes

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MEDITERRANEAN TUNA, POTATO, OLIVE, AND FETA SALAD WITH GARLIC DRESSING



Mediterranean Tuna, Potato, Olive, and Feta Salad with Garlic Dressing image

Categories     Salad     Olive     Potato     Feta     Tuna     Summer     Gourmet

Number Of Ingredients 12

1 large head garlic
1 1/2 pounds small red potatoes (each about 1 1/2 inches in diameter)
1/4 cup water
3 tablespoons balsamic vinegar
2 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
3/4 pound haricots verts (thin French green beans) or regular green beans
1 red bell pepper
1/2 English cucumber
10 Kalamata or other brine-cured black olives
two 6-ounce cans solid white tuna in water
1/3 cup crumbled feta (about 2 ounces)

Steps:

  • Separate garlic cloves, leaving skins intact. In a large kettle cover potatoes with salted water by 2 inches and add garlic. Simmer potatoes and garlic until potatoes are just tender, about 20 minutes. Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices. Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper to taste. Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.
  • Cut beans into 1-inch pieces. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans. In a colander drain beans and plunge into ice water to stop cooking. Pat beans dry. Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise. Seed cucumber and diagonally cut into 1/4-inch-thick slices. Pit and chop olives. Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.
  • Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.
  • Just before serving, toss salad with dressing and crumble feta on top.

POTATO SALAD WITH TUNA, OLIVES & RED PEPPERS



Potato Salad With Tuna, Olives & Red Peppers image

A tasteful and healthy twist on potato salad with a lot of flavor! Prep time includes boiling time for potatoes.

Provided by Sky Valley Cook

Categories     Tuna

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb new potato
2 large red bell peppers, seeded and diced
1 cup pitted green olives
1 (8 ounce) can tuna in water, drained
6 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1 teaspoon mild paprika
1/4 cup coarsely chopped flat leaf parsley
fresh ground black pepper, as needed
salt, as needed

Steps:

  • Cook potatoes in lightly salted water approximately 20-25 minutes until they are tender, but still firm enough to cut. Let potatoes cool then peel and dice.
  • Combine potatoes, red peppers, and olives in medium bowl. Lightly mix in tuna to mixture. Set aside.
  • Whisk remaining ingredients, except parsley, together until well mixed and thickened, and pour over potato mixture. Lightly toss mixture until evenly coated. Garnish with parsley.

Nutrition Facts : Calories 368.7, Fat 22.6, SaturatedFat 3.4, Cholesterol 25, Sodium 236.3, Carbohydrate 25.5, Fiber 4.5, Sugar 4.4, Protein 17.4

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