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Portuguese Style Tuna Salad


For the salad:

  • 2 potatoes, peeled, boiled until tender and cut into cubes

  • 1 can of tuna in water (100grams)

  • 1 can chickpeas (540 ml), drained and rinsed

  • ¼ cup diced red onion

  • a handful of green olives

  • 1 hard boiled egg peeled and quartered, to garnish


For the dressing:

  • ¼  cup extra virgin olive oil

  • 1 tablespoon red wine vinegar

  • ¼ cup fresh parsley, chopped

  • Salt and pepper to taste



  • Place all salad ingredients (except for the egg) in a bowl and toss gently.

  • In a small bowl whisk the dressing ingredients.

  • Pour over the salad and toss to coat in the dressing.  Add salt and pepper, to taste. Garnish with the egg quarters.

  • Serve cold with bread.

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