Portuguese Tuna Salad

By Helen's All Night Diner
March 1, 2012
5 Comments


Author Notes: This is my version of the salad served at The Four Seasons, a great little Portuguese restaurant in Lowell MA which we just love. It's a cinch to make with everyday pantry ingredients, but is even better if you are able to get the best ingredients you can. This is great any time of year that can be served right away or the next day. If you have any leftovers serve them on a bed of torn watercress.Helen's All Night Diner

Serves: 2 to 4

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

Directions

  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!

More Great Recipes:
Salad|Seafood|Vegetable|Bean|Make Ahead|Winter|Spring|Summer|Fall|Gluten-Free|Entree|Appetizer

Reviews (5) Questions (0)

5 Comments

Bryan T. January 6, 2013
When eaten with poppas rolls, the 2 are divine together. I like to add a little spicy dried pepper too.
 
Fairmount_market March 1, 2012
Yum. I love tuna and beans in all varieties.
 
Author Comment
Helen's A. March 2, 2012
I know. Me, too!
 
boulangere March 1, 2012
How did this get past me? Lovely!
 
Author Comment
Helen's A. March 1, 2012
Thanks! It's a favorite around here...