Portuguese tuna, potato and egg salad
Warm potatoes, tuna, egg and tomato with a sharp olive oil dressing. A Lisbon lunch classic.
Cost at typical Canadian prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Baby potatoes600 g
- Chunk light tuna (can)300 g
- Large eggs4 eggs
- Tomatoes250 g
- Yellow onions80 g
- Lemons1 lemon
Also uses from the cupboard: vegetable oil, table salt, ground black pepper. Missing any? You can add them to your shop on the shopping list.
Usually contains: Fish, Egg.
Always check the label. Products vary by store and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, counting a teaspoon of cooking oil for each portion. Children's portions are smaller.
Method
- Boil the baby potatoes in salted water for 15 minutes, adding the eggs to the same pan for the last 8 minutes. Drain. Cool the eggs in cold water and peel.600 g baby potatoes4 eggs
- Halve the potatoes and, while still warm, toss with 2 tablespoons of oil, the juice of the lemon, a pinch of salt and the thinly sliced onion. Warm potatoes soak up the dressing.80 g yellow onions1 lemon
- Chop the tomatoes, drain the tuna and quarter the eggs. Fold them gently through the potatoes.300 g chunk light tuna250 g tomatoes
Dress the potatoes while they are still warm so they soak up all the flavour.
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