Crispy Tuna Fillet with Creamy Warm Potato Salad
Our recipe for Crispy Tuna Fillet with Creamy Warm Potato Salad is just what you need. This dish combines succulent tuna fillets with a velvety potato salad that's seasoned to perfection. The tuna is crispy on the outside and tender on the inside, while the potato salad is creamy and full of savory herbs and spices. It's the perfect combination of textures and flavors that will leave you wanting more. So, if you're ready to impress your taste buds and wow your dinner guests, give this recipe a try!
This recipe for Crispy Tuna Fillet with Creamy Warm Potato Salad is a simple and delicious dinner that's perfect for any night of the week. The tuna fillets are coated in a mixture of breadcrumbs and spices and then pan-fried until they're crispy and golden brown. The potato salad is made with boiled potatoes, mayonnaise, and a mix of herbs and spices, and it's served warm alongside the tuna. This dish is a perfect balance of protein and carbs, and it's sure to become a new favorite in your meal rotation.
- 24 ounces Tuna Fillets (4 fillets)
- 1 cup breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 pounds potatoes (peeled and cut into 1-inch cubes)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/4 cup chopped fresh herbs (chives, dill, and parsley)
- 2 tablespoons diced red onion
- 1 tablespoon Dijon mustard
- salt and pepper to taste
- Begin by preparing the potato salad
Place the cubed potatoes in a large pot and cover with cold water. Bring the water to a boil over high heat, then reduce the heat to medium and simmer the potatoes for 10-12 minutes, or until they are tender when pierced with a fork.
- While the potatoes are cooking
Mix together the breadcrumbs, paprika, garlic powder, onion powder, salt, and pepper in a shallow dish. Dip the tuna fillets in the breadcrumb mixture, coating both sides evenly.
- Cook tuna
Heat the olive oil in a large frying pan over medium heat. Once the oil is hot, add the breaded tuna fillets and cook for 5-7 minutes per side, or until they are crispy and golden brown.
- Prepare potatoes
Drain the potatoes in a colander and transfer them to a mixing bowl. Add the mayonnaise, sour cream, herbs, red onion, mustard, salt, and pepper to the bowl and mix until the potatoes are well coated.
- Serve
Divide the potato salad among 4 plates and top each serving with a crispy tuna fillet. Serve immediately and enjoy!
Serving Size About 3/4 cup potato salad and 1 tuna fillet
Servings 1
- Amount Per Serving
- Calories 435kcal
- % Daily Value *
- Total Fat 23g36%
- Saturated Fat 4g20%
- Cholesterol 65mg22%
- Sodium 667mg28%
- Total Carbohydrate 31g11%
- Dietary Fiber 3g12%
- Sugars 2g
- Protein 27g54%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- If you prefer, you can use canned tuna in this recipe instead of fresh tuna fillets. Simply drain the canned tuna and pat it dry before coating it in the breadcrumb mixture.
- If you don't have breadcrumbs on hand, you can use crushed crackers or cereals as a substitute. Just be sure to pulse them in a food processor or blender until they are finely ground.
- If you like your potato salad extra creamy, you can add an additional tablespoon of mayonnaise or sour cream to the mixture.
- Feel free to customize the herbs and spices in the potato salad to your liking. Some other tasty options include minced garlic, diced red bell pepper, or diced celery.
- For a vegetarian option, you can omit the tuna and double the amount of potatoes in the recipe. Simply boil the potatoes as directed, then mix them with the mayonnaise, sour cream, herbs, and spices to create a creamy potato salad.
- This recipe can be easily doubled or tripled to serve a larger group. Simply adjust the quantities of the ingredients accordingly.
- Leftover potato salad can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat it in the microwave or on the stovetop before serving.