Tuna and Potato Salad

This version of Spain's classic ensalada rusa comes from chef Jose Garces.

Calories

111

Carbohydrates

15g

Protein

19g

Potassium

359mg

Fiber

9g

Sugar

11g

Ingredients

2 Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
1 medium carrot, peeled and cut into 1/4-inch pieces
1/2 cup frozen baby peas
1/4 cup plus 2 tablespoons mayonnaise
2 tablespoons crème fraîche
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
Salt and freshly ground pepper
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons snipped chives
1 (6-ounce) can or jar solid white tuna in olive oil, preferably Spanish or Italian, drained and flaked
2 tablespoons extra-virgin olive oil
4 ounces baby arugula (4 cups)

Put the potatoes and carrot in a steamer basket set over a pot of simmering water and steam until just tender, about 9 minutes. Sprinkle the frozen peas on top and steam just until heated through, 1 minute longer. Transfer the vegetables to a plate and refrigerate until they are cooled slightly, about 10 minutes.
Meanwhile, in a medium bowl, whisk the mayonnaise with the crème fraîche, mustard, and 1 tablespoon of the lemon juice; season with salt and pepper. Fold in the chopped parsley, chives, flaked tuna, and cooled vegetables.
In a medium bowl, whisk the olive oil with the remaining 1 tablespoon of lemon juice and season with salt and pepper. Add the arugula and toss. Mound the greens on plates, top with the tuna and potato salad, and serve.