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Tuna Salad in a Basket

By 4:08 PM

It has been a while since I made Tuna Salad in a Basket but after seeing this in my drafts, I feel a potato weekend coming up! I posted this recipe in my old blog a few years ago and I'm now wondering why it took me so long to have this re-published over here when I love, love, love this potato appetizer so much. Adapted from Seafood in a Basket recipe from my mother's handwritten recipe notebook, I made the topping easier to make and with lesser ingredients.

Making the potato basket or as others call it the potato nest, requires a little hard-work but trust me, it'll be worth it! For the Tuna Salad, it's just a matter of mixing the ingredients so no sweat at all. This will be a real treat in any dinner party!

Tuna Salad in a Basket - Potato Basket

Let's get cooking!


  • 6 potatoes (large, peeled, shredded and pat dried with paper towels)
  • 3 teaspoon cornstarch
  • 1 cup white tuna (flakes in oil, drained and shredded)
  • 1/2 cup cheddar cheese (grated)
  • 1 tablespoon onion (finely chopped)
  • 1 cup raisins 
  • 1/2 cup mayonnaise
  • to taste salt & pepper
  • to taste fresh parsley (for garnishing)
  • to taste oil (for deep frying)


  • In a bowl, mix shredded tuna, mayonnaise, onions, cheese, raisins in a bowl. Add salt and pepper to taste. Then chill in the fridge until baskets are ready
  • Heat oil in a deep pan
  • Combine potatoes and cornstarch.
  • Place a tbsp of the mixture in an oiled medium aluminum strainer.
  • Place second (small) strainer on top and press down to create hollow.
  • Immerse strainers in oil, deep frying the potatoes until golden brown.
  • Remove from oil and drain potato baskets on paper towels.
  • Repeat until all baskets are cooked.
  • Let cool.

Scoop about a spoonful of your tuna salad into the basket and garnish with chopped parsley right before serving.


What's your favorite potato appetizer? Share them in the comments!

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