Recipes

Tuna and Potato Salad

Name: Tuna and Potato Salad
Total time: 40 min
Ingredients: 2 Yukon Gold potatoes, peeled and cut into 1/2-inch pieces; 1 medium carrot, peeled and cut into 1/4-inch pieces; 1/2 cup frozen baby peas; 1/4 cup plus 2 tablespoons mayonnaise; 2 tablespoons crème fraîche; 1 tablespoon Dijon mustard; 2 tablespoons fresh lemon juice; Salt and freshly ground pepper; 1/4 cup coarsely chopped flat-leaf parsley; 2 tablespoons snipped chives; One 6-ounce can or jar solid white tuna in olive oil, preferably Spanish or Italian, drained and flaked; 2 tablespoons extra-virgin olive oil; 4 ounces baby arugula (4 cups)

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Chef Way This tapa is a classic. Jose Garces makes the salad with fresh shelled peas, setting it in a mold to create a perfect circle for serving.Easy Way Using frozen peas instead of fresh saves tons of time. So does plating the salad straight out of the mixing bowl. More Tapa Recipes

By

Jose Garces

Updated on November 5, 2015

Total Time:

40 mins

Yield:

4

Ingredients

2 Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 medium carrot, peeled and cut into 1/4-inch pieces
1/2 cup frozen baby peas
1/4 cup plus 2 tablespoons mayonnaise
2 tablespoons crème fraîche
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons snipped chives
One 6-ounce can or jar solid white tuna in olive oil, preferably Spanish or Italian, drained and flaked
2 tablespoons extra-virgin olive oil
4 ounces baby arugula (4 cups)

Directions

Put the potatoes and carrot in a steamer basket set over a pot of simmering water and steam until just tender, about 9 minutes. Sprinkle the frozen peas on top and steam just until heated through, 1 minute longer. Transfer the vegetables to a plate and refrigerate until they are cooled slightly, about 10 minutes.
Meanwhile, in a medium bowl, whisk the mayonnaise with the crème fraîche, mustard and 1 tablespoon of the lemon juice; season with salt and pepper. Fold in the chopped parsley, chives, flaked tuna and cooled vegetables.
In a medium bowl, whisk the olive oil with the remaining 1 tablespoon of lemon juice and season with salt and pepper. Add the arugula and toss. Mound the greens on plates, top with the tuna and potato salad and serve.