This was an amazing last-minute buffet lunch addition I prepared for family visiting. Gluten-free, dairy-free, and no mayo. I served this as a side with a quinoa salad, green salad, and tomato salad.
ITALIAN TUNA POTATO SALAD
45 minutes prep…make in advance to bring out the flavors of all the ingredients 😊 You can even make it the day before and refrigerate. Bring to room temp 1 hour or 2 before serving.
2 lbs. Mixed fingerling potatoes….red, yellow and purple (looks beautiful together) scrub and cut in half and cook in a pot of salted water (leaving skin on) ….watch closely as you do not want to overcook them….best a little aldente.
While potatoes are cooking….
*1 can wild caught tuna in water – strained
1 shallot – thinly sliced
2 garlic cloves – finely chopped
1 tablespoon capers
1/2 cup niçoise olives
1/4 cup fresh squeezed lemon juice
1 tablespoon of lemon zest
1/4 cup olive oil
1/cup roughly chopped parsley
Salt & Pepper
Transfer strained and slightly warm potatoes (not too hot) to a mixing bowl.
Add sliced shallot, garlic, chopped parsley capers, tuna and olives.
Toss lightly. Add salt and pepper to taste.
Mix in lemon juice, olive oil and zest.
Let rest for about an hour before serving.