Author Notes
While this version of tuna salad is significantly more involved than just adding chopped onions, celery and pickle relish to a can of tuna, it is well worth the extra effort. The potatoes make the tuna salad creamy and the lemon juice gives it a good tang. —WeLike2Cook
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Ingredients
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2
7-oz. cans of water-packed tuna
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1
large Yukon Gold potato, peeled, cubed (½-inch pieces)
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1/4 cup
extra virgin olive oil, plus more for drizzling
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1/4 cup
lemon juice
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4-5 tablespoons
fresh parsley, chopped
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1/4 cup
capers, drained and rinsed
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1 tablespoon
green olives, sliced (optional)
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2
large hard-boiled eggs, sliced
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2 tablespoons
Harissa (Tunisian hot chili sauce)
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2
crusty hoagie rolls
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kosher salt to taste
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freshly ground black pepper
Directions
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In a large bowl, combine the lemon juice, olive oil, drained capers, parsley, salt and pepper and whisk to mix well.
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Place canned tuna and potato cubes to the bowl and toss gently to coat with the dressing.
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Split hoagie rolls in half and lightly toast under the broiler., and spread bottom halves with harissa paste.
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Load a gracious amount of tuna salad onto the bread and top with egg slices. Drizzle a little olive oil over the fillings and serve with homemade potato chips or fries.
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