Colorful Spanish Tuna and Vegetable Salad

Ingredients

- 4 yellow potatoes, peeled and diced
- 1 large carrot, peeled and diced
- 1 egg
- 2 ripe plum tomatoes, diced
- 2 tablespoons sherry vinegar
- 3 tablespoons extra-virgin olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 can (about 6 oz) tuna, drained
- 1/2 cup frozen peas
- 1 red bell pepper, diced
- 3 tablespoons mayonnaise

Instructions

1. Prepare Potatoes and Carrot:
Place the diced yellow potatoes and carrot into a large pot of water. Bring to a boil over medium-high heat. Cook until tender, about 15 minutes.

2. Cook the Egg:
In a small saucepan, cover the egg with cold water. Bring to a gentle boil over medium heat. Once boiling, cover the pot, remove it from heat, and let it stand for 10 minutes. Rinse the egg under cold water until cool, peel, and chop.

3. Blanch Peas:
In a small pot, bring water to a boil and blanch the frozen peas for about 2 minutes. Drain and set aside.

4. Combine Ingredients:
In a large mixing bowl, combine the cooked potatoes, carrots, chopped egg, diced plum tomatoes, blanched peas, and red bell pepper. Gently fold in the drained tuna.

5. Prepare Dressing:
In a small bowl, whisk together the sherry vinegar, extra-virgin olive oil, salt, and freshly ground black pepper to taste.

6. Dress the Salad:
Pour the dressing over the salad mixture. Add the mayonnaise and gently toss everything until well combined.

7. Chill and Serve:
Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled.

Total Time

PT45M
45 minutes

Type of Dish

Lunch

Keywords

Spanish cuisine, tuna salad, vegetable salad, easy lunch, potato salad, healthy lunch, colorful salad, Mediterranean flavors, tuna recipe, stovetop cooking

Recipe Yield

Feeds 4 adults

Calories

Approx. 1,200 calories for the entire dish

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