Italian Tuna Potato Salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, tangy salad of potatoes, canned tuna, olives, capers, and cherry tomatoes dressed with olive oil and lemon. It's simple, fresh, and protein-rich for a quick lunch or light dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 lb waxy potatoes (such as Yukon, red, or baby potatoes —cut into chunks)
- 5 oz tuna in olive oil (drained)
- 7 oz cherry tomatoes (halved)
- 1 cup olives (pitted)
- 1 medium red onion (finely sliced)
- 1 Tablespoon capers (rinsed)
- 4 Tablespoons extra-virgin olive oil
- 1 Tablespoon capers (chopped)
- 1 lemon ( juice and zest)
- 2 Tablespoons wine vinegar
- 2 Tablespoons fresh parsley (chopped)
- 1 Tablespoon basil leaves (chopped)
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 752mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1045mg
- Calcium
- 66mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 752MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.