Description
This Ecuadorian tuna potato salad, known as ‘ensalada de atún con papas’, is a delicious and satisfying dish made with potatoes, canned tuna, vegetables, and a light mayonnaise-based dressing. It’s perfect for a light lunch or as a side dish for larger meals.
Ingredients
- 6 medium potatoes, peeled and diced
- 2 large carrots, peeled and diced
- 1 cup peas (fresh or frozen)
- 1 small red onion, diced
- 2 tomatoes, diced
- 2 tablespoons finely chopped cilantro
- 2 cans (5 oz each) tuna in oil or water, drained
- 1/2 to 3/4 cup mayonnaise
- Salt and pepper, to taste
- Optional: 2-3 hard-boiled eggs, sliced (for garnish)
- Optional: Lettuce leaves (for serving)
Instructions
- Boil the diced potatoes and carrots in salted water until tender, about 10-15 minutes. Add the peas during the last 3-5 minutes of cooking. Drain and let cool.
- In a large bowl, combine the cooled vegetables with the diced onion, tomatoes, and chopped cilantro.
- Add the drained tuna and mix gently to combine.
- Stir in the mayonnaise, starting with 1/2 cup and adding more if needed to reach desired creaminess.
- Season with salt and pepper to taste.
- Serve chilled or at room temperature. Optionally, garnish with sliced hard-boiled eggs and serve on a bed of lettuce.
Notes
- You can substitute or add other vegetables like green beans or corn.
- Adjust mayonnaise to your preference – use yogurt or avocado mayo for a lighter version.
- For added flavor, a splash of lime juice can be added before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiled
- Cuisine: Ecuadorian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 15g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 35mg
