Moroccan · PANTRYHOP RECIPE
Moroccan tuna and potato salad
35 minutes · 4 servings · omnivore
This is a familiar Moroccan pantry salad, often served at home or in sandwiches.
Ingredients
Check you have the quantities below.
- 1 1/2 lb potatoes, peeled and cubed
- 2 cans (5 oz each) canned tuna, drained
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp ground cumin
- 3/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped parsley
- 2 boiled eggs, sliced
Let’s make it
- Boil the potatoes until tender, then drain and cool slightly.
- Mix olive oil, lemon juice, cumin, salt, and pepper.
- Toss potatoes with tuna and dressing.
- Top with sliced eggs and parsley.
- Serve chilled or at room temperature.
For children, flake the tuna finely and cut the eggs into small pieces.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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