Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 1/2 pounds small waxy potatoes, cut into 1-inch pieces
- 4 large eggs
- 2 cans tuna in olive oil, 5 ounces each, drained and flaked
- 1/2 cup pitted green or black olives, halved
- 2 tablespoons capers, drained
- 1/2 cup chopped fresh parsley
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice plus 1 teaspoon lemon zest
- 2 teaspoons harissa paste, or up to 1 tablespoon for more heat
- 1 small garlic clove, finely grated
- 1/4 cup thinly sliced red onion
- 1 teaspoon kosher salt for the cooking water, plus 1/2 teaspoon for seasoning
- 1/4 teaspoon freshly ground black pepper
Do This
- 1. Boil potatoes in salted water at 212°F for 12 to 15 minutes, until fork-tender.
- 2. Hard-boil eggs for 10 minutes, then chill in ice water for 8 minutes and peel.
- 3. Whisk olive oil, lemon juice, lemon zest, harissa, garlic, salt, and pepper.
- 4. Toss warm potatoes with half the dressing so they absorb the flavor.
- 5. Fold in tuna, olives, capers, red onion, parsley, and remaining dressing.
- 6. Quarter the eggs, arrange on top, rest 10 minutes, then serve slightly warm or at room temperature.
Why You’ll Love This Recipe
- Big flavor with simple ingredients: Briny olives, capers, lemon, and harissa turn pantry staples into a bright, satisfying salad.
- Perfect for lunch: Potatoes, tuna, and eggs make it hearty without feeling heavy.
- Easy to customize: Keep the heat gentle with 2 teaspoons harissa or make it bold with a full tablespoon.
- Great make-ahead option: The potatoes soak up the dressing as they sit, making leftovers especially tasty.
Grocery List
- Produce: 1 1/2 pounds small waxy potatoes, 2 lemons, 1 small red onion, 1 bunch fresh parsley, 1 garlic bulb
- Dairy: 4 large eggs
- Pantry: 2 cans tuna in olive oil, 5 ounces each; pitted olives; capers; harissa paste; extra-virgin olive oil; kosher salt; black pepper
Full Ingredients
For the Salad
- 1 1/2 pounds small waxy potatoes, such as Yukon Gold, red potatoes, or fingerlings, scrubbed and cut into 1-inch pieces
- 1 teaspoon kosher salt, for the potato cooking water
- 4 large eggs
- 2 cans tuna in olive oil, 5 ounces each, drained and gently flaked into large pieces
- 1/2 cup pitted green or black olives, halved; use briny Mediterranean olives if possible
- 2 tablespoons capers, drained
- 1/4 cup thinly sliced red onion
- 1/2 cup chopped fresh parsley, loosely packed
For the Harissa Lemon Dressing
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 2 teaspoons harissa paste, plus more to taste; use up to 1 tablespoon for a spicier salad
- 1 small garlic clove, finely grated or minced
- 1/2 teaspoon kosher salt, divided as needed
- 1/4 teaspoon freshly ground black pepper
Optional Finishes
- 1 tablespoon extra chopped parsley, for serving
- 1 teaspoon additional capers, for garnish
- 1 small pinch ground cumin, stirred into the dressing for a warmer Tunisian-inspired flavor
- 1 lemon wedge per serving
Step-by-Step Instructions
Step 1: Boil the potatoes until tender
Place the cut potatoes in a medium saucepan and cover them with cold water by 1 inch. Add 1 teaspoon kosher salt. Set the pan over high heat and bring the water to a full boil, about 212°F at sea level. Once boiling, reduce the heat to medium-high and cook for 12 to 15 minutes, until the potatoes are tender when pierced with a fork but not falling apart.
Drain the potatoes well and let them steam-dry in the colander for 2 minutes. Keeping them warm is helpful because warm potatoes absorb the lemony harissa dressing much better than cold potatoes.
Step 2: Hard-boil and peel the eggs
While the potatoes cook, place 4 large eggs in a small saucepan and cover with cool water by 1 inch. Bring to a boil over medium-high heat. As soon as the water reaches a steady boil, cover the pan, turn off the heat, and let the eggs stand for 10 minutes.
Transfer the eggs to a bowl of ice water and chill for 8 minutes. Peel the eggs, then cut them into halves or quarters. Set them aside until the salad is ready to finish.
Step 3: Make the harissa lemon dressing
In a large mixing bowl, whisk together 1/4 cup extra-virgin olive oil, 3 tablespoons fresh lemon juice, 1 teaspoon lemon zest, 2 teaspoons harissa paste, the grated garlic, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Taste the dressing. It should be bright, savory, gently spicy, and a little punchy.
If you prefer more heat, whisk in up to 1 additional teaspoon harissa now. If your harissa is very salty or very spicy, start with 2 teaspoons and adjust at the end.
Step 4: Dress the warm potatoes
Add the warm, drained potatoes to the bowl with the dressing. Gently toss until every piece is coated, then let the potatoes sit for 5 minutes. This short rest allows the potatoes to soak up the olive oil, lemon, garlic, and harissa instead of simply being coated on the outside.
If the potatoes absorb nearly all the dressing and look dry, drizzle in 1 extra tablespoon olive oil before adding the remaining salad ingredients.
Step 5: Add the tuna, olives, capers, onion, and parsley
Add the drained tuna, halved olives, capers, sliced red onion, and chopped parsley to the bowl. Use a flexible spatula or large spoon to fold everything together gently. Try to keep some larger flakes of tuna intact for the best texture.
Taste and season with the remaining 1/4 teaspoon kosher salt only if needed. The capers, olives, tuna, and harissa all bring saltiness, so it is best to season gradually.
Step 6: Finish with the eggs
Transfer the salad to a shallow serving bowl or platter. Arrange the egg halves or quarters over the top rather than stirring them in aggressively, which helps keep the yolks neat and the presentation beautiful. Spoon any dressing from the bottom of the mixing bowl over the eggs and potatoes.
Finish with extra parsley, a few more capers, and lemon wedges if you like. For the best flavor, let the salad rest for 10 minutes before serving.
Step 7: Serve at the best temperature
This salad is delicious slightly warm, at room temperature, or chilled. For the most vivid flavor, serve it slightly warm or at room temperature, around 60°F to 70°F. If it has been refrigerated, let it sit on the counter for 15 to 20 minutes before serving so the olive oil loosens and the lemon-harissa flavor comes forward.
Pro Tips
- Use waxy potatoes: Yukon Gold, red potatoes, and fingerlings hold their shape better than starchy russets.
- Dress the potatoes while warm: This is the key to deep flavor because the potatoes absorb the dressing as they cool.
- Choose good tuna: Tuna packed in olive oil gives the salad a richer, silkier texture than water-packed tuna.
- Adjust harissa carefully: Harissa heat varies by brand. Start with 2 teaspoons, then add more after tasting.
- Keep the mix gentle: Fold instead of stirring hard so the potatoes, tuna, and eggs stay in attractive pieces.
Variations
- Extra-vegetable version: Add 1 cup diced cucumber, 1 cup halved cherry tomatoes, or 1/2 cup thinly sliced roasted red peppers just before serving.
- More Tunisian-inspired flavor: Add 1/2 teaspoon ground cumin and 1/4 teaspoon ground coriander to the dressing.
- Bean and potato salad: Add 1 cup drained chickpeas or white beans for an even heartier lunch; increase lemon juice by 1 tablespoon and olive oil by 1 tablespoon.
Storage & Make-Ahead
Store leftover Tunisian tuna and potato salad in an airtight container in the refrigerator at 40°F or below for up to 3 days. For the freshest texture, store the eggs on top rather than mixed deeply into the salad. If making ahead, prepare the potatoes, eggs, and dressing up to 24 hours in advance, then combine the tuna, olives, capers, parsley, and onion within a few hours of serving. Before eating, let the salad stand at room temperature for 15 to 20 minutes and refresh it with a squeeze of lemon juice and a small drizzle of olive oil.
Nutrition (per serving)
Calories: 455 kcal | Carbs: 34g | Protein: 24g | Fat: 26g | Saturated Fat: 5g | Fiber: 5g | Sugar: 3g | Sodium: 920mg | Cholesterol: 205mg
