A cross between potato salad and tuna salad, this is an easy to prepare, economical, hearty, and delicious comfort food. Naturally gluten-free.
Boil the potatoes, peel on, in abundant water until you can easily insert a fork. Pour off the water, then peel the potatoes and allow them to cool to room temperature.
Peel and finely dice the onion. Place it in a strainer and rinse it briefly under running water. (Do not rinse if you prefer a much more pungent onion flavor.)
Place the drained tuna into a small glass or metal bowl and break it apart with a fork. Season it with the mayonnaise (if using) chopped cilantro, lime juice, pepper, and half the salt. Add the onion and stir.
Cut the cooked potatoes into cubes of about 1 inch / 2.5 cm square and place them in a larger bowl. Sprinkle on the rest of the salt and drizzle the olive oil over all.
Pour the tuna mix into the larger bowl over the potatoes and gently fold with a rubber spatula.
Serve at room temperature, or refrigerate for an hour or so before using as a first course.
To plate this “for company,” place a leaf of lettuce on a salad plate, then spoon on some delicious tuna and potato salad. Top each serving with a couple of slices of boiled egg.
Victoria's Tuna and Potato Salad https://comboplate.net/victorias-tuna-and-potato-salad/