Tuna-and-Potato Salad with Sorrel Vinaigrette

Name: Tuna-and-Potato Salad with Sorrel Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1/2 sweet onion, thinly sliced (1 cup); 1/2 hothouse cucumber, peeled and cut into 3/4-inch pieces; 2 cups packed sorrel leaves (see Note), stemmed; 1/4 cup canola oil; 2 tablespoons creme fraiche; Kosher salt; 1 pound small potatoes, such as Yukon Gold or Carola; Kosher salt; Pepper; 2 tablespoons extra-virgin olive oil; 1 hothouse cucumber (1 pound), thinly sliced crosswise; 8 ounces arugula, thick stems discarded; 8 ounces best-quality tuna packed in olive oil, drained and flaked into large pieces

Servings: persons

5 tablespoons extra-virgin olive oil
1/2 sweet onion, thinly sliced (1 cup)
1/2 hothouse cucumber, peeled and cut into 3/4-inch pieces
2 cups packed sorrel leaves (see Note), stemmed
1/4 cup canola oil
2 tablespoons creme fraiche
Kosher salt
1 pound small potatoes, such as Yukon Gold or Carola
Kosher salt
Pepper
2 tablespoons extra-virgin olive oil
1 hothouse cucumber (1 pound), thinly sliced crosswise
8 ounces arugula, thick stems discarded
8 ounces best-quality tuna packed in olive oil, drained and flaked into large pieces

1
Make the vinaigrette In a small nonstick skillet, heat 1 tablespoon of the olive oil.
2
Add the onion and cook over low heat, stirring occasionally, until very soft but not browned, about 12 minutes.
3
Scrape into a blender and let cool.
4
To the blender, add the cucumber and sorrel and puree until smooth.
5
With the machine on, drizzle in the remaining 1/4 cup of olive oil and the canola oil.
6
Strain the vinaigrette into a small bowl, pressing on the solids.
7
Whisk in the creme fraiche and season with salt.
8
Cover and refrigerate.
9
Make the salad In a medium saucepan, cover the potatoes with 2 inches of water and season with salt.
10
Bring to a simmer and cook until tender, about 30 minutes.
11
Drain and let cool slightly.
12
Thinly slice the potatoes and transfer to a medium bowl.
13
Toss with the olive oil and season with salt.
14
In another bowl, combine the sliced cucumber and arugula with 3/4 cup of the vinaigrette and season with salt and pepper; toss to coat.
15
Mound the salad on plates and top with the potatoes and tuna.
16
Garnish with pepper and serve the remaining vinaigrette on the side.

964

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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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, 1/2 sweet onion, thinly sliced (1 cup), 1/2 hothouse cucumber, peeled and cut into 3/4-inch pieces, 2 cups packed sorrel leaves (see Note), stemmed, and more.

Yes, Tuna-and-Potato Salad with Sorrel Vinaigrette 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!