Tuna Potato Duo Salads on Toast
Tuna Potato Duo Salads on Toast is a simple, satisfying dish that combines two creamy salads atop crispy, toasted bread. Perfect for lunch or a light dinner, this meal is flavorful and filling.
Servings: 12
Calories: 184kcal
Ingredients
FOR THE POTATO SALAD
- 8 ounces new potatoes, scrubbed and boiled
- 0.5 tablespoon white wine vinegar
- Salt and pepper, to taste
- 1 medium shallot, finely chopped
- 2 tablespoons mayonnaise
- 1 teaspoon chopped capers
- 2 large hard-boiled eggs, shelled and chopped finely
- 2 medium scallions, white and green parts chopped finely
- 12 medium black olives, pitted and sliced, to garnish
- 12 baguettes slices ¼ inch thick, cut diagonally
FOR THE TUNA SALAD
- 8 ounces canned tuna in oil, drained
- 1 tablespoon mayonnaise
- 2 medium hard-boiled eggs, shelled and chopped finely
- 1 medium tomato, seeded and finely diced
- 1 teaspoon grated lemon rind
- 2 pinches of cayenne pepper
- Salt and pepper, to taste
- 12 halves anchovies fillets in oil, to garnish
- 12 baguettes slices ¼ inch thick, cut diagonally
Instructions
- To make the potato salad, peel the potatoes as soon as they are cool enough to handle, then cut them into ¼ inch dice. Toss with the vinegar and season with salt and pepper to taste; set aside to cool completely. Stir in the mayonnaise, chopped shallot, chopped capers, chopped eggs, and finely chopped scallions. Taste and rectify the seasoning. Mound generously on the bread slices, then top each with olives slices.
- To make the tuna salad, flake the drained tuna into a bowl. Stir in the mayonnaise then fold in the hard-cooked eggs, tomato, lemon rind, and cayenne. Taste and adjust seasoning if necessary. Mound generously on the bread slices, then top each with anchovy filets.
Video
Cooking Tips for Tuna Potato Duo Salads on Toast:
- Use Quality Tuna: Opt for sustainably sourced, high-quality tuna, preferably packed in olive oil for a richer taste. This ensures a flavorful and satisfying base for your salad.
- Season Well: Both the tuna and potato salads should be well-seasoned with salt, pepper, and herbs like parsley or chives. Adding a squeeze of lemon juice to the tuna salad can brighten the flavors.
- Toast the Bread: Lightly toast your bread to create a crispy texture that contrasts with the creamy salads. Use a hearty bread, like sourdough or whole-grain, for extra flavor.
- Chill the Salads: For the best texture and flavor, chill both the tuna and potato salads before assembling. This allows the flavors to meld and makes the dish more refreshing.
- Add Extra Toppings: For added texture and flavor, top your duo salads on toast with sliced cucumber, avocado, or even a hard-boiled egg.
- Customize Your Salad: Feel free to mix up the ingredients of your potato and tuna salads. Add ingredients like celery, pickles, or capers to the potato salad, or experiment with Dijon mustard in the tuna salad for extra zing.
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