Portuguese Tuna, Potato and Chickpea Salad
Prep time
Cook time
Total time
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.
Recipe type: Main
Cuisine: Portuguese
Serves: 6 generous servings
  • 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
  1. place the potatoes in a large pot on the stove.
  2. Add water to the pot, about two inches above the potatoes.
  3. Add 2 tsp of salt.
  4. Add the three whole eggs.
  5. Cover and bring to a boil.
  6. 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.
  7. Cool the eggs off and peel them. Chop them (you can leave one out to cut for garnish).
  8. 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).
  9. Gently mix all the ingredients and transfer to a large serving dish.
  10. Garnish with egg and parley.
  11. Serve this dish hot or cold. Enjoy!
Recipe by Photos & Food at https://www.photosandfood.ca/2016/01/16/portuguese-tuna-potato-chickpea-salad/