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Creamy Tuna Spud with a Fresh Garden Salad

Recipes for Home and Restaurant

by Nadine Lloyd

Creamy Tuna Spud with a Garden Salad Recipe by Nadine Lloyd


(Serves 4)

  • 4 medium potatoes

  • ½ cup water

  • 425g (15oz) can tuna in brine

  • 1 tablespoon tuna brine

  • ½ cup mayonnaise

  • 1 stick celery – diced

  • Salt and pepper – to taste

  • Balsamic vinegar – to garnish


  • ½ cup pitted olives (optional)

  • ½ cup cherry tomatoes – halved

  • ½ lettuce – shredded


Place the potatoes into a microwave safe container with a loose-fitting lid.

Add the water.

Microwave potatoes on high for 8-10 minutes, or until cooked through. Set aside.

In a bowl, combine the tuna, tuna brine, mayonnaise, celery, salt, and pepper.

Set aside.

Cut a cross pattern through each potato and then open them up.

Add a generous helping of the tuna mixture to each potato.

Add the salad as a side dish.

Add cracked pepper and balsamic vinegar to taste.

Serve hot.

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