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Potato Salad with Tuna and Capers

  (Serves 4)


12 Yukon Gold potatoes, steamed and quartered
2 medium tomatoes, cored, halved and cut into 1/4 inch thick slices
1/2 medium sized red onion, finely chopped
6 black olives, coarsely chopped
9 tbsp olive oil
3 tbsp red wine vinegar
1 tbsp tarragon, finely chopped
1 tbsp basil, finely chopped
Salt and pepper to taste
8oz. fresh tuna lightly grilled and cut into bit-sized chunks
1/4 cup capers
1 bunch parsely, finely chopped
4 handfuls arugula


Steam the potatoes until tender, about 12 minutes, and afer cooling, quarter them.

In a mixing bowl, stir together the potatoes, tomatoes, onion, olives and tuna chunks.

Place the oil, vinegar, basil and tarragon in a jar and shake until emulsified.  Season with salt and pepper to taste.

Toss the potatoes and tuna with the dressing until well coated, sprinkle with the capers and parsley and serve on a bed of arugula.