Tuna potato vegetable salad
About tuna potato vegetable salad
This tuna potato vegetable salad is a fresh vegetable salad mixed with fried potatoes and topped with seasoned tuna. It’s a little different from a usual salad, but I make it regularly because I can use the ingredients I have in stock at home and it’s healthy since I can get a lot of vegetables.
Drain the oil from the canned tuna for topping, season with soy sauce and sugar, and heat a little in the microwave. So the sweet and salty taste is a delicious accent for the salad. Because it contains fried potatoes, it is quite filling and we sometimes eat only this salad for meal at home. However, if you don’t want to fry potatoes, you can make a salad with just canned tuna, vegetables, and eggs as a side dish.
In fact, the main ingredients are canned tuna, potatoes, cabbage, eggs, etc. You can easily get it anywhere, so please try making it once. Below I put the link to an article about canned tuna nutrition and health benefits including downsides. Please read it if you like.
Recipe tips
Cut the vegetables into thin strips or slices. You can cut it with a knife, but it is convenient to use a vegetable slicer. I like the cabbage slicer I bought in Japan and use it often.
Cut the potatoes into 1.5 cm square cubes, add oil to a depth of 1 to 1.5 cm in a frying pan, and fry until the outside is crispy and golden brown. Then add the fried potatoes to the salad. This will soften the vegetables and allow the flavors to blend in.
This salad is a delicious contrast between crispy potatoes and slightly soften vegetables. Therefore, it is better to eat it immediately after making it. So it is not suitable for making in advance.
As I wrote above, you can easily make it without fried potatoes. In that case, when you add salt, pepper, and vinegar to the vegetables, add about 1-2 tablespoons of vegetable oil.
Also it’s delicious if you drizzle a little mayonnaise on it when you eat it.
Tuna potato vegetable salad
Equipment
- 1 Large bowl
- 1 Frying pan
- 1 Vegetable slicer (if you have)
- 1 Small heat resistant-container / bowl
Ingredients
- 250~300 gram Cabbage
- 50~100 gram Carrots
- 50~100 gram Cucumber
- 50 gram Onion (optional)
- 1 Canned tuna (about 100 gram drained weight)
- 2 tablespoon Japanese soy sauce
- 1.5~2 tablespoon Fine granulated sugar
- 1/2 teaspoon Salt
- A pinch of Pepper
- 50 ml Vinegar
- 3~4 Boiled eggs
- An appropriate amount of Vegetable oil for frying
Instructions
- Make boiled eggs. Shred the cabbage and carrots with a knife or a slicer. Cut the cucumber and onion (optional) into thin slices. Combine everything in a bowl.
- Drain the canned tuna, leaving a little bit of oil, and put it in a heat-resistant container. Add soy sauce and sugar, mix roughly, cover with cling film and microwave (600W) for about 1 minute.
- Peel the potatoes, cut into 1.5cm squares, soak in water, and wipe off the water with paper towel. Add vegetable oil to a depth of 1-1.5 cm in a frying pan, heat to 170-180C (338~356F) degrees, add potatoes and fry for 10 minutes or until golden brown.
- Add 1/2 teaspoon salt, a pinch of pepper, and 1/4 cup vinegar to the bowl with the vegetables and mix.
- Then add the fried potatoes in 2-3 portions to the vegetable bowl, mixing briefly after each addition. (At this point, it is not necessary to completely drain the oil from the potatoes. The oil left on the potatoes blends well with the vegetables).
- When the vegetables and potatoes are mixed, put them in a bowl, top with tuna, and decorate with a boiled egg.
Notes
Please try making it when you want to eat a slightly different salad. I will also post a link to another unusual salad recipe, so please try it.
Thank you for reading and Bon Appetit!