Creamy Tuna Salad

  • Serves: 2
  • Prep time: 10min
  • Cook time: 25min

Notes

Golden, crispy smashed potatoes tossed with a creamy, protein-packed tuna salad. A simple and satisfying meal that's perfect for lunch or dinner.

Ingredients

  • 500 g baby potatoes
  • 2 tbsp olive oil
  • 2 cans tuna, drained
  • 180 g Greek yogurt
  • 1 tbsp mayonnaise
  • 3 pickles, finely diced
  • ½ small red onion, finely diced
  • 1 garlic clove, minced (optional)
  • Fresh dill, chopped
  • Black pepper
  • Celtic sea salt

Instructions

  1. Preheat the oven to 200°C (390°F).
  2. Boil the potatoes in salted water for 15–20 minutes, or until fork tender.
  3. Drain and place them on a parchment-lined baking tray.
  4. Gently smash each potato with the bottom of a glass.
  5. Drizzle with olive oil and season with black pepper and Celtic sea salt.
  6. Bake for 20 minutes, or until golden brown and crispy.
  7. Meanwhile, combine the tuna, Greek yogurt, mayonnaise, diced pickles, red onion, garlic (if using), fresh dill, black pepper and Celtic sea salt in a large bowl.
  8. Once the potatoes are crispy, add them to the tuna mixture and gently toss everything together until well combined.
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