Portuguese Tuna Salad Recipe

Name: Portuguese Tuna Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 ounces tuna in olive oil preferably Italian, drained; 1 pound waxy potatoes such as white, fingerling, red, new; 1 cup cooked chickpeas, preferably made from dried; 2 tablespoons minced sweet onion, shallot, or scallion; 2 tablespoons sherry vinegar or red wine vinegar; 3 tablespoons fine quality olive oil; 2 tablespoons torn flat leaf parsley leaves; 8 kalamata or your favorite olives; salt and pepper to taste; lemon wedges for garnish

Servings: persons

1
Steam the potatoes until just tender, cool slightly and peel (not necessary to peel small new or red potatoes). Cut into rough chunks and arrange on a serving platter, sprinkle with salt. Drain the tuna and flake into large chunks on top of the potatoes. Sprinkle the chickpeas and onions over the top along with the olives. Mix the olive oil and lemon juice, add salt and pepper to taste. Drizzle over the salad, arrange the parsley leaves around the platter. Either serve at once or chill and serve the next day. Serves 4 as an appetizer or 2 as an entree.
2
This is a great pantry recipe that can yield extraordinary results with high quality ingredients. Stop by a farm stand and pick up some beautiful little potatoes. Pop by your favorite foodie shop and pick up a handful of wonderful olives and some fantastic tuna. Break out your best olive oil and sherry vinegar and enjoy!

589

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 5 ounces tuna in olive oil preferably Italian, drained, 1 pound waxy potatoes such as white, fingerling, red, new, 1 cup cooked chickpeas, preferably made from dried, 2 tablespoons minced sweet onion, shallot, or scallion, and more.

Yes, Portuguese Tuna Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Portuguese Tuna Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions