Store leftovers in an airtight container in the fridge for up to 1 day; do not freeze.
Italian Tuna Salad
Servings: people
This simple and flavorful Italian tuna salad—made with potatoes, olives, capers, and olive oil—is our go-to no-mayo salad for easy lunches and relaxed dinners.
Ingredients
For the Salad
- 1½ pounds potatoes
- 1 pound cherry tomatoes halved
- ½ cup olives pitted - Taggiasche, Kalamata, or Castelvetrano are best
- 2 tablespoons capers rinsed
- 1 red onion thinly sliced
- 1 can/jar (5-7 oz) tuna in olive oil
For the Dressing
- 4 tablespoons extra virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice sub vinegar
- 1 teaspoon lemon zest
- 1 teaspoon dried oregano
- 1 handful basil leaves optional
- ½ teaspoon salt and black pepper to taste
Instructions
- Boil the potatoes: Place whole, unpeeled potatoes in a pot of cold water. Bring to a boil, season water with salt, simmer until fork-tender (15–30 min), then drain, cool slightly, and peel if desired.
- Make the dressing: In a large bowl, whisk together 4 tablespoons extra virgin olive oil, 2 tablespoons white wine vinegar, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1 teaspoon dried oregano, ½ teaspoon salt, and black pepper.
- Marinate the Veggies: Add 1 pound cherry tomatoes (halved), ½ cup olives, 1 red onion (thinly sliced), 2 tablespoons capers (if using), and 1 handful basil leaves. Toss and let sit while the potatoes cool.
- Add Potatoes & Tuna: Cut the cooled potatoes into chunks and add to the bowl. Flake in 1 can/jar (5-7 oz) tuna in olive oil, leaving a little of its oil for flavor. Gently toss to combine.Chill for 30–60 minutes if possible. Keeps well in the fridge for up to 1 day.
Notes
SUBSTITUTIONS
- Potatoes: Substitute with peeled steamed sweet potatoes or cooked farro for a different texture.
- Tuna in Oil: Swap with canned mackerel in oil, rotisserie chicken, boiled octopus, or white beans for a plant-based option.
- Red Onion: Use shallots for a milder flavor, green onions for freshness, or soaked yellow onion if needed.
- Capers: Replace with chopped green olives or a splash of pickle brine for similar briny tang.
- Cherry Tomatoes: Substitute with grape tomatoes, datterini, quartered Campari, or chopped sun-dried tomatoes.
- Olives: Use Taggiasche, Gaeta, Kalamata, oil-cured black olives, or any good-quality pitted olives you like.
- Extra Virgin Olive Oil: Sub with any cold-pressed olive oil or avocado oil. Avoid light or blended oils.
- White Wine Vinegar: Replace with red wine vinegar, apple cider vinegar, or fresh lemon juice.
- Dried Oregano: Substitute with dried thyme, marjoram, or a pinch of Italian seasoning.
- Fresh Basil or Parsley: Use fresh mint, dill, chives, arugula, or a mix of soft herbs.
- Lemon Zest & Juice (optional): Sub with white wine vinegar, orange zest, or a splash of orange juice for a citrus twist
- Boil potatoes with the skin on: Helps them hold their shape and stay creamy. Peel after if you like.
- Use tuna in olive oil: It's the key to flavor and moisture—skip the water-packed stuff.
- Salt the water: Like pasta, the boiling water should be salty to season the potatoes from within.
- Cool slightly before mixing: Warm potatoes absorb the dressing better.
- Soak the red onion: A 10-minute soak in cold water softens the bite. Only if your onions are sharp.
- Add tuna last, mix gently: Keeps those delicious chunks intact.
- Rest before serving: Chill for 30–60 min to let the flavors meld.
- Taste and adjust: More vinegar? More oil? Make it yours.
- Optional extras: Green beans, roasted peppers, or hard-boiled eggs turn it into a full meal.
