Recipe description
July 21, 2026
Spanish potato salad with tuna
A tangy potato salad with tuna that supports gentle digestion and balance.
Easy Recipe
Quick Meal
Family Friendly
66%
General Gut Health Match
This score is based on all ingredients included in the food recipe and provides a match score for the general population which is not personalized to your personal profile or gut microbiome test.
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Overall
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We found the following allergens in the recipe ingredients: fish, sulfites, tree_nut
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Takes about 2 minutes.
Why this recipe fits you
- Includes onion and parsley and olive oil, adding polyphenols and healthy fats.
- Balanced mix of protein (tuna), carbs (potatoes), and fats supports satiety without heavy meals.
- Simple, gut-friendly dish that can be made ahead and fits into a diverse plate.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Potato
500
gram
Tuna
200
gram
Red onion
1
piece
Oil, olive
3
tablespoon
Vinegar, white wine
1
tablespoon
Parsley
2
tablespoon
Salt
0.5
teaspoon
Black pepper
0.25
teaspoon
Instructions
1
Peel and cube the potatoes into bite-sized pieces.
2
Boil the potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.
3
Finely chop the red onion and parsley.
4
In a small bowl, whisk together olive oil, white wine vinegar, salt, and black pepper to make the dressing.
5
Flake the tuna and combine it with the cooled potatoes, red onion, and parsley in a large bowl.
6
Pour the dressing over the potato-tuna mixture and gently toss to combine.
7
Let the salad rest for 10 minutes to allow flavors to meld before serving.
More Recipes For Your Gut
Nutrition
400 kcal
Calories
25 g
Protein
54 g
Carbohydrates
4 g
Fiber
3 g
Sugar
22 g
Fat
3 g
Saturated fat
1.2 g
Salt
FAQ
Is this dish gluten-free?
Yes. It’s naturally gluten-free; just ensure any added elements (like the dressing) are gluten-free.
Can I prepare this ahead of time?
Yes. Cook the potatoes and assemble the salad the day before; store the dressing separately until serving.
How should I store leftovers?
Refrigerate in an airtight container for up to 2 days.
How many servings does it make?
About 2 servings.
How can I increase fiber or add more vegetables?
Add cucumber, celery, peas, or other veggies; keep portions balanced.
What allergens are in this dish?
Contains tuna (fish) and onion. No dairy or gluten.
Can I substitute tuna with another protein?
Yes. Try canned salmon, chickpeas (vegetarian), or cooked chicken; adjust flavor as needed.
Should this be served cold or warm?
Traditionally served cold or at room temperature; refrigerate before serving.
How can I adjust the dressing if I want less oil?
Reduce the oil or replace part of it with more vinegar or lemon juice; taste and adjust.
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