Oh boy… how much did I just date myself? Yes, the stone-age of the Flintstones. It’s Nelson here again.
Friday’s are awesome! There’s no rush to get to sleep because you know you can sleep in a little the next day. Yessss!
A good friday after all!
We had some fears that we would not have had such a happy Friday this week, though. You see, on Thursday we started seeing a lot of chatter about bad weather headed towards the Azores.
The Azores often get heavy rain and wind in the winter, but this was different. By Thursday afternoon, it was time to start worrying.
The weather forecast was calling for a full-blown hurricane to hit the Central Group of the Azores Islands during the early morning.
I called my parents before they went to bed (their time is four hours ahead of ours here) for some “comfort chat”. I could tell in my mom’s voice that she was extra worried about this one.
We hoped they’d be okay…
I wished them well and kept my eye on the news and social media throughout the rest of the evening. By midnight, the forecast showed that Hurricane Alex would arrive over the Azores Islands at around 6:00 a.m., with wind gusts of up to 170 km per hour, waves reaching as high as 18 meters and lots of rain.
Needless to say, I went to bed pretty nervous. I woke up at around 4:00 a.m. our time (8:00 a.m. in the Azores) and checked the news. The Hurricane had reached them, but hadn’t yet caused any major damage.
By the time I woke up for work, I started to relax. I saw a direct video feed of the Azores news. They confirmed that they were getting some bad weather, but not quite as aggressive as originally predicted.
I called my parents and they also seemed more relaxed. Fortunately, by the end of their afternoon, no one had been hurt and there was no major damage on any of the Islands. They (we) were very lucky! Let’s hope this doesn’t happen often!
Were you affected?
Did Hurricane Alex affect you or loved ones? Tell us about it in the comments section below.
I thought a lot about my family and friends in the Azores today. I’m very thankful that they’re all okay.
Comfort food for scary times
What better way to celebrate their good fortune, than with one of my favourite comfort foods? My mom made this tuna, potato and chickpea salad often while I grew up. Liz’s mom too, actually.
It was cheap (my parents used to can their own tuna), it’s easy to make and can be served hot or cold. I actually prefer it cold.
It so easy!
This recipe is extremely flexible, you can increase or decrease most of the ingredients by a bit without drastically changing the flavour. You can also add extra ingredients like roasted red peppers, broccoli or any other goody you can think of.
Wine… not in the recipe?
One very important ingredient that I can’t forget to mention… the wine! It’s not used in the dish, but it’s a definite must to accompany the meal.
You’ll notice the clay bowl near the serving platter. That bowl is called “Taladeira” in Portuguese. Over a century ago, it was used to drink wine from in the Azores (can’t speak for other parts of Portugal); like a clay wine glass, I guess.
While my clay bowls were made by a potter more recently, my dad still has some original clay bowls and a wine jug from over 100 years ago that belonged to my great grandfather. How cool is that?
So after reading our story today, hug a loved one, feel grateful, and eat well friends!
This tuna, potato and chickpea salad recipe is pure Portuguese comfort food. It's so easy and quick to make. This dish can be eaten hot or cold.
Author: Nelson Cardoso
Recipe type: Main
Cuisine: Portuguese
Serves: 6 generous servings
Ingredients
1½ lbs of white potatoes (about 7 medium potatoes), peeled and chopped in large equal pieces
3 tsp salt
½ tsp ground white pepper
½ cup diced red onion (about a quarter of a medium onion)
3 large eggs
½ cup green olives (roughly 15)
3 cans of quality tuna in oil (21 oz or 594 g)
1 can chickpeas (19 fl oz or 540 ml), drained and washed
⅓ cup fresh parsley, chopped
½ cup extra virgin olive oil
½ cup red wine vinegar
Instructions
place the potatoes in a large pot on the stove.
Add water to the pot, about two inches above the potatoes.
Add 2 tsp of salt.
Add the three whole eggs.
Cover and bring to a boil.
Uncover, reduce the heat to medium high and continue to simmer uncovered until the potatoes are tender and you can easily pierce the potato with a fork. (about 20 minutes once it starts to boil). Note: remove the eggs after about 10 minutes of simmering.
Cool the eggs off and peel them. Chop them (you can leave one out to cut for garnish).
Gently place all the ingredients, including 1 tsp of salt and ½ tsp white pepper in a large bowl (except for the one egg and some parsley for garnish).
Gently mix all the ingredients and transfer to a large serving dish.
Hi Nelson, my mom and I really enjoy reading your blog. We are from Toronto and have family in Faial, Acores. We were reading your recipe and thought it was cool that we eat this exact dish a lot of the time!
We had called my grandmother in Faial as well and she too said that everything was okay and the storm was not as bad as expected.
Hope you’re having a fun filled weekend and enjoy your week! 🙂
Hi Monica, thanks so much for your note and letting us know that you both read our blog. We do enjoy that dish a lot. It’s even perfect for leftovers. The storm did scare us a bit, but thankfully they were okay. Faial… cool! I have great memories of that Island. I lived there during the school year for 4 years. I went to high school at Liceu right near Largo do Infant. They’ve moved the school now, but I make it a point of visiting the old location every time we visit. Thanks for visiting our blog. Take care and happy cooking!
I can’t wait to make this… I haven’t had this dishes in ages. Thanks for posting the recipe!
I noticed you left out chickpeas in the ingredients section of your recipe, although it is in the description part of this post.
Maria! Thanks so much for the catch! I can’t believe I left that out… and it’s in the title 🙂 I have made the correction. Thanks you so much for reaching out. Take care.
Much like yourself, this dish was a staple when I was a child, especially on Fridays when we abstained from eating meat. I think it’s time to make it again. Thanks for sharing.
I am making this again for the second time. It’s a wonderfully simple and tasty meal that both my Spanish husband and I love. It’s similar to ensalada rusa but without the heaviness of the mayonnaise. Thank you for sharing it!
Hi Ann, sorry for the delayed response, I only saw your message now. Thank you so much for dropping by and commenting. It makes us so happy to know that others are enjoying some of our favourite meals. Take care and happy cooking!
É pa, I had a hankering for a salada atum and your recipe stood out. It turned out brilliantly. You can’t eat everything fried folks! This is an excellent dish, have it with a green tomato and cucumber salad with a vinaigrette, Portuguese bun, mixed pickles and a flagon of robust vinho tinto…from any Portuguese region with do. Thanks e bom proveito!
You can tell a white person tried to make this dish and gave it the name “Portuguese tuna, potatoes and chickpea salad.” What a shame, the proper term for this dish, or what the person tried to make is “Bacalhau” a dish the Portuguese, Cape Verdeans and Dominicans make. This dish shouldn’t be called a salad because it’s nothing close to being a salad ,where are the mix greens, romaine, spinach??? Not a salad…
Good morning Lopes, thank you for dropping by our blog and sharing your feedback. As I’ve mentioned quite a few times in past posts, I have no formal training in the kitchen. I’m a simple home cook, I’m comfortable in the kitchen, and I typically get thumbs up when cooking for family and friends. I make it a point of never claiming anything I make is the “original” version… because it’s my version. My mom made this dish for me many times when I was growing up and I loved it. I’m not copying a cod dish from anywhere, I’m making a dish from my childhood that brings me good memories. I called this recipe a salad because it reminds me of a cross between a potato and a tuna salad. I’m confused as to how the colour of my skin has anything to do with the taste of this dish. Although I don’t agree with your opinions, I do appreciate different view points on our blog, as this offers more knowledge to our readers. All the best.
I too was brought up eating this exact dish in Sao Miguel, Acores. I’m now 55 and still do this dish. To me it is a salad. No need for greens for it to be called a salad. Potatoe Salad is a salad, bean salad etc. Lol.
My husband is Portuguese and I remember many times going to his families dinners aNd they would always have this chickpea salad, and that is what they called it. One of my favorites,!
You’re so right Lizzy. True comfort food. I have seen quite a few versions of this meal… and most of them look so delicious. We’re so glad you liked it.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
Hi Nelson, my mom and I really enjoy reading your blog. We are from Toronto and have family in Faial, Acores. We were reading your recipe and thought it was cool that we eat this exact dish a lot of the time!
We had called my grandmother in Faial as well and she too said that everything was okay and the storm was not as bad as expected.
Hope you’re having a fun filled weekend and enjoy your week! 🙂
Hi Monica, thanks so much for your note and letting us know that you both read our blog. We do enjoy that dish a lot. It’s even perfect for leftovers. The storm did scare us a bit, but thankfully they were okay. Faial… cool! I have great memories of that Island. I lived there during the school year for 4 years. I went to high school at Liceu right near Largo do Infant. They’ve moved the school now, but I make it a point of visiting the old location every time we visit. Thanks for visiting our blog. Take care and happy cooking!
Hi Monica,
I can’t wait to make this… I haven’t had this dishes in ages. Thanks for posting the recipe!
I noticed you left out chickpeas in the ingredients section of your recipe, although it is in the description part of this post.
Thank you!
Maria! Thanks so much for the catch! I can’t believe I left that out… and it’s in the title 🙂 I have made the correction. Thanks you so much for reaching out. Take care.
Does it have a salad dressing or some sort of mix to go with it.?
Much like yourself, this dish was a staple when I was a child, especially on Fridays when we abstained from eating meat. I think it’s time to make it again. Thanks for sharing.
Thank you so much Natalie for sharing your story with us. I hope you enjoy the meal! Let us know how it goes.
I am making this again for the second time. It’s a wonderfully simple and tasty meal that both my Spanish husband and I love. It’s similar to ensalada rusa but without the heaviness of the mayonnaise. Thank you for sharing it!
Hi Ann, sorry for the delayed response, I only saw your message now. Thank you so much for dropping by and commenting. It makes us so happy to know that others are enjoying some of our favourite meals. Take care and happy cooking!
É pa, I had a hankering for a salada atum and your recipe stood out. It turned out brilliantly. You can’t eat everything fried folks! This is an excellent dish, have it with a green tomato and cucumber salad with a vinaigrette, Portuguese bun, mixed pickles and a flagon of robust vinho tinto…from any Portuguese region with do. Thanks e bom proveito!
Hi John, thanks so much for commenting! I especially liked the vinho tinto… great advice and absolutely necessary. All the best.
You can tell a white person tried to make this dish and gave it the name “Portuguese tuna, potatoes and chickpea salad.” What a shame, the proper term for this dish, or what the person tried to make is “Bacalhau” a dish the Portuguese, Cape Verdeans and Dominicans make. This dish shouldn’t be called a salad because it’s nothing close to being a salad ,where are the mix greens, romaine, spinach??? Not a salad…
Good morning Lopes, thank you for dropping by our blog and sharing your feedback. As I’ve mentioned quite a few times in past posts, I have no formal training in the kitchen. I’m a simple home cook, I’m comfortable in the kitchen, and I typically get thumbs up when cooking for family and friends. I make it a point of never claiming anything I make is the “original” version… because it’s my version. My mom made this dish for me many times when I was growing up and I loved it. I’m not copying a cod dish from anywhere, I’m making a dish from my childhood that brings me good memories. I called this recipe a salad because it reminds me of a cross between a potato and a tuna salad. I’m confused as to how the colour of my skin has anything to do with the taste of this dish. Although I don’t agree with your opinions, I do appreciate different view points on our blog, as this offers more knowledge to our readers. All the best.
I too was brought up eating this exact dish in Sao Miguel, Acores. I’m now 55 and still do this dish. To me it is a salad. No need for greens for it to be called a salad. Potatoe Salad is a salad, bean salad etc. Lol.
Thanks so mush for the comment Mary. All the best and happy cooking!
My husband is Portuguese and I remember many times going to his families dinners aNd they would always have this chickpea salad, and that is what they called it. One of my favorites,!
We love hearing these stories! Thanks so much for sharing your experience.
You are incorrect Lopes. Bacalhau is a cod fish dish.
This dish is called salada atum which translated from Portuguese to English is tuna salad.
I think it’s very rude of you to come on here and make the statements that you made.
Great post
I made this for husband as he is from the Azores. Your recipe is his favorite now. Thanks!!
Hi Joan, thanks so much for the kind feedback. It’s one of my favourites as well. Take care.
I made it for tonight’s supper it looks yummy.
Thanks so much for sharing! Take care.
Are you supposed to drain the canned tuna or leave it with the oil?
Thanks!
Hi Kristin, sorry for the late reply. Yes, drain the can. The olive oil added should suffice. Take care.
Lovely. Just made this for lunch. My Sicilian mother made a similar SALAD!! for us. A great recipe for our hunkering down days of 2020.
Thank you.
You’re so right Lizzy. True comfort food. I have seen quite a few versions of this meal… and most of them look so delicious. We’re so glad you liked it.