Delicious Garlic And Tuna Potato Salad Recipes

Steps:

• For the potato salad: Cook the potatoes, and while still warm, add the capers and a good squeeze of the lemon. Add the oil, and toss in the red onion and celery heart and season carefully with salt and pepper.
• Lay out your tuna steaks on a tray and season with salt and pepper. I prefer to cook it on one of those ridged grill pans or in a frying pan. Rub your pan, which should be very, very hot, with a little bit of olive oil on a piece of kitchen paper, then put in the tuna. What you want to do is sear the tuna so that it toasts, fries, and browns, about 45 to 60 seconds on each side. Once cooked, I like to rip the steaks in half and place them on top of the potato salad. Smash or pound up the basil in a mortar and pestle. Add a good glug of olive oil with a squeeze of lemon, and spoon this over each tuna steak.

Steps:

• Separate garlic cloves, leaving skins intact. In a large kettle cover potatoes with salted water by 2 inches and add garlic. Simmer potatoes and garlic until potatoes are just tender, about 20 minutes. Drain potatoes and garlic in a colander and, when cool enough to handle, cut potatoes into 1/4-inch-thick slices. Peel garlic and in a blender puree with water, vinegar, oil, mustard, and salt and pepper to taste. Potatoes may be prepared and dressing made 1 day ahead and chilled separately, covered.
• Cut beans into 1-inch pieces. Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water cook beans until crisp-tender, about 3 minutes for haricots verts or 6 minutes for regular green beans. In a colander drain beans and plunge into ice water to stop cooking. Pat beans dry. Cut bell pepper into 1/4-inch dice and halve cucumber lengthwise. Seed cucumber and diagonally cut into 1/4-inch-thick slices. Pit and chop olives. Vegetables and olives may be prepared up to this point 4 hours ahead and chilled separately, covered.
• Drain tuna and transfer with potatoes, beans, bell pepper, cucumber, and olives to a large bowl.
• Just before serving, toss salad with dressing and crumble feta on top.

Steps:

• Boil potatoes, skin on, until cooked through, about 20 minutes, or until fork tender.
• Allow to cool enough to touch and peel.
• Dice potatoes.
• In a large bowl, toss in shrimp, tuna, chopped egg and vegetables lightly.
• Whisk garlic mayo salt, pepper and vinegar together.
• Fold 1/2 cup into salad, a little more if it looks dry.
• Spread salad into a shallow dish (I usually use a casserole dish).
• Spread remaining garlic mayo over salad, and garnish around the edges with the lettuce, and in the center with reserved ingredients.
• Allow to chill in refrigerator while flavors meld.
• This can be made a few days before, just garnish the salad the same day, using freshly chopped lettuce.