Viral Tuna and Roasted Potato Salad

Slice the red onion into thin half-moons. Cover with water, add vinegar and sugar, mix well, and let it pickle for 10–15 minutes.

Boil the potatoes for 15–20 minutes until tender, then gently smash each tuber using the bottom of a glass.

Arrange on a baking sheet, season with salt, pepper, and paprika, and roast at 180°C (350°F) for 20–25 minutes until golden and crisp.

For the dressing, combine the yogurt, mustard, lemon juice, salt, and pepper, and mix thoroughly.

On a serving plate, lay down the roasted potatoes, top with the tuna, sliced cucumbers, and drained pickled onions.