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🍽️ Tuna Potato Boats with Salad

278 kcal · 30 min · 4 servings

Ingredients

• 4 medium-sized, new potatoes
• salt
• 2 eggs
• 1 red bell pepper
• 0.5 handful arugula
• 150 g tuna can (in its own juice)
• 1 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• 3 tbsp olive oil
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the potatoes in a pot with salted water.
3. 3. Cook the potatoes for about 30 minutes until they are tender.
4. 4. Drain the water.
5. 5. Let the potatoes cool down to lukewarm at room temperature.
6. 6. Boil the eggs for 10 minutes until hard-boiled.
7. 7. Shock the eggs immediately with cold water.
8. 8. Peel the eggs.
9. 9. Finely chop the eggs.
10. 10. Wash the bell pepper.
11. 11. Halve the bell pepper.
12. 12. Remove the inside of the bell pepper.
13. 13. Cut the bell pepper into fine cubes.
14. 14. Wash the arugula.
15. 15. Remove damaged or wilted leaves from the arugula.
16. 16. Shake the arugula dry.
17. 17. Let the tuna drain well.
18. 18. Break the tuna into small pieces.
19. 19. Whisk the lemon juice with the balsamic vinegar.
20. 20. Stir the oil into the vinegar-lemon mixture.
21. 21. Season the dressing with salt and pepper.
22. 22. Halve the cooled potatoes lengthwise.
23. 23. Hollow out the potato halves.
24. 24. Leave a border of about 1 cm thickness.
25. 25. Cut the hollowed-out potato flesh into pieces.
26. 26. Mix the potato pieces with the dressing.
27. 27. Add the chopped eggs.
28. 28. Add the diced bell pepper.
29. 29. Add the arugula.
30. 30. Add the tuna.
31. 31. Mix all ingredients well with the dressing.
32. 32. Taste the salad and adjust seasoning if needed.
33. 33. Fill the salad into the hollowed-out potato boats.
34. 34. Serve the stuffed potatoes.

Nutrition per serving

• kcal: 278
• Protein: 14 g · Fett/Fat: 16 g · Carbs: 19 g