Cook The Book: Tuna Conserva With Potatoes, Radicchio, Green Olives, And Almonds

• 6 round red or white boiling potatoes (about 2 pounds total)
• Kosher salt
• 1 head radicchio, cored, leaves separated, and torn into large bite-sized pieces
• 1/2 cup green olives, pitted and sliced
• 1 1/2 cups high-quality olive oil-packed tuna, drained
• 1/2 cup extra virgin olive oil
• 3 tablespoons freshly squeezed lemon juice
• 1/3 cup whole natural almonds, toasted and coarsely chopped

1. Place the potatoes in a 3- or 4-quart pot, cover with cold water by about 2 inches, and add 1 tablespoon salt. Bring to a boil over high heat, adjust the heat to a simmer, and cook, uncovered, for about 30 minutes, or until the potatoes are tender when pierced with a fork but have not started to split. Drain the potatoes and let cool to room temperature. Cut the potatoes into 1-inch wedges.
2. In a large bowl, combine the radicchio, olives, tuna and potatoes. Drizzle the olive oil along the sides of the bowl, followed by the lemon juice and a generous pinch of salt. With your hands, gently mix the salad, ensuring that the olive oil and lemon juice and evenly distributed. Taste a piece of radicchio to check the seasoning, adding more olive oil, salt, or lemon juice to suit your taste.
3. Arrange the salad on a platter. Sprinkle with the almonds to finish. Serve immediately.

red, kosher salt, head radicchio, green olives, olive oil, extra virgin olive oil, freshly squeezed lemon juice, natural almonds

Taken from www.seriouseats.com/recipes/2008/09/cook-the-book-tuna-conserva-with-potatoes-radicchio-green-olives-and-almonds.html (may not work)