Ensalada Campera with Tuna and Eggs
A hearty Spanish potato salad with tuna, boiled eggs, peppers, olives and a sherry vinegar dressing.
- Cuisine
- Spanish · Andalusia
- Time
- 20 min total (10 min hands-on)
- Serves
- 4
- Kids
- Kid-friendly
Ingredients
For 4 servings.
- 1 1/2 lb baby potatoes, halved
- 4 large eggs
- 2 cans tuna, drained
- 1 green bell pepper, diced
- 2 tomatoes, chopped
- 1/2 red onion, finely chopped
- 1/2 cup olives
- 1/4 cup olive oil
- 2 tbsp sherry vinegar
- 1/2 tsp salt
- 1/4 cup chopped parsley
Method
- Boil the potatoes in salted water for 12–15 minutes until tender, adding the eggs for the last 9 minutes.
- Cool the eggs in cold water, peel and quarter them. Drain the potatoes.
- Whisk the oil, vinegar and salt, and toss with the warm potatoes, pepper, tomatoes, onion and olives.
- Top with the tuna, eggs and parsley.
Diets and allergens
Fits: Pescatarian, Dairy-free, Gluten-free
Free from: Gluten, Milk, Peanuts and tree nuts, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Egg, Fish, Sulfites
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 455 kcal
- Protein
- 29.3 g
- Carbohydrates
- 37.9 g
- Fat
- 21.1 g
- Fiber
- 4.5 g
- Sodium
- 696 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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