insalata di tonno, patate e capperi
tuna, potato and caper salad
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
freshly ground pepper
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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