Tuna Potato Salad with Soft-Boiled Eggs

5 minute
Prep time

15 minute
Cook time

2 minute
Resting time

479 cal.
Per serving

Ingredients for 1

1/2 lb

Fingerling potatoes

1/4 cup

Tuna (canned)

Egg

1/4

Shallot

1 tsp

Dijon mustard

1 wedges

Lemon

Stovetop, Pot (small)

Step 1
Clean & halve the baby potatoes.
Step 2
Add the potatoes to a large pot. Cover the potatoes with cold water & season generously with salt. Set the pot over medium-high heat & bring to a boil. Once boiling, reduce to a simmer. Cook for 10-15 min, until fork-tender. Once cooked through, drain the potatoes.
Step 3
Meanwhile, in a second pot of boiling water, cook the eggs for 6 min. As the eggs cook, prep a bowl of ice water. After 6 min, transfer the eggs to the ice water to stop the cooking. Once cool to touch, peel off the shells & set aside.
Step 4
In the meantime, peel & thinly slice the shallots.
Step 5
Prepare the vinaigrette. In a bowl, add: the mustard, lemon juice & 1 tablespoon of olive oil per serving. Season with salt & pepper. Stir to combine.
Step 6
Serve the potatoes with the flaked tuna & shallots. Top with the vinaigrette & soft-boiled eggs cut in half. Garnish with chopped parsley, if you have any & re-season to taste. Enjoy!