| S LA CUCINA EOLIANA E SICILIANA the food of the eolian islands and sicily |
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| insalata di tonno, patate e capperi tuna, potato and caper salad ingredients: 1 6 ounce can of quality tuna packed in olive oil 2 large Idaho potatoes 2 ripe tomatoes 2 tablespoons capers 1 tablespoon dried oregano 2 garlic cloves 2 tablespoons red wine vinegar 1/4 cup extra virgin olive oil salt and freshly ground pepper |
| text, recipes and original photographs copyright © 2000-2005 ~ la cucina eoliana e siciliana ~ all rights reserved special thanks to adam butler for the use of his photographs alberto@lacucinaeoliana.com |
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| Scrub the potatoes and boil them for around 30 minutes. They should be cooked through, but still firm. Slice open the tomatoes, gently squeeze out the seeds and cut them into wedges. To make the dressing, finely chop the garlic and put it in small mixing bowl with the capers, dried oregano, vinegar, and olive oil, then stir. Remove the potatoes from the pot and allow them to cool just enough to handle them and peel them while they are still warm. Slice the potatoes in half lengthwise, then into 1/2-inch pieces and place them in a salad bowl. Break apart the tuna meat and add it to the bowl with the potatoes, then add the sliced tomatoes. Salt and pepper to taste, then pour the dressing over the salad and toss. Add more olive oil and vinegar if desired. Serve immediately. |
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