Poached tuna salad with arugula and purple potatoes

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Poached tuna salad with arugula and purple potatoes

Poached tuna salad with arugula and purple potatoes

Gluten-Free Friendly, Dairy-Free, Soy-Free

2 Servings, 620 Calories/Serving

35 Minutes

Tuna poached in herb-infused olive oil is tossed with sliced eggs, peppery arugula and creamy purple potatoes and drizzled with a lemony whole grain mustard sauce.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 2 eggs
  • ½ cup purple potatoes
  • 8 ounce tombo tuna
  • 3 sprigs thyme
  • 1 bay leaf
  • 2 lemons
  • 1 torpedo onion
  • ¼ cup pitted black olives
  • 1 tablespoon whole grain mustard
  • 3 ounces arugula
  • ¼ cup gluten-free breadcrumbs

Nutrition per serving



2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook eggs

Place eggs in small saucepan and submerge under cold water. Bring to a boil, reduce to a low simmer and cook for exactly 6 minutes. Carefully remove eggs from pan and run under cold water.


Boil potatoes

Bring water in small pan back up to a boil. Drop in potatoes and cook until tender and easily pierced with a fork, 10 to 12 minutes. Remove from heat and drain. Move on to poaching tuna while cooking.


Poach tuna, prep veggies

Place tuna in a medium saucepan and season generously with salt and pepper. Add 3 whole sprigs of thyme, bay leaf and the peel of 1 lemon. Add 1 cup oil and bring to a simmer over medium heat. Cook until oil sizzles and fish starts to turn opaque, about 5 to 7 minutes. Reduce heat to low, flip fish over and cook until fish is fully opaque and flaky, another 5 to 7 minutes. Remove from heat and let fish drain on a plate, discarding thyme and lemon peel. Meanwhile:
  • Prep
  • Peel onion and thinly slice.
  • Slice olives in half or quarters.
  • Peel eggs and slice in half or quarters.


Make dressing

In a small bowl, whisk together mustard, juice of both lemons, 3 tablespoons olive oil and a pinch of salt and pepper. Soak sliced onions in dressing.


Finish and compose

Once fish has cooled slightly, break into large chunks with hands. Slice potatoes in half and remove onions from dressing. Toss fish and potatoes with arugula, onions and olives and divide evenly between two plates. Drizzle with dressing, top with sliced eggs and garnish with breadcrumbs. Season with salt and pepper to taste.