Dinner Tonight: Warm Fingerling Potato And Tuna Salad Recipe

• 1 onion, diced
• 1 rib celery, diced
• 1 carrot, peeled and diced
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns
• 1 pound fingerling potatoes, scrubbed
• 1/2 cup olive oil
• 4 tablespoons red wine vinegar
• 1 can good-quality tuna in olive oil
• 2 tablespoons chopped capers
• 1/2 red onion, thinly sliced
• 1/2 cup picholine or other green olives, roughly chopped
• 1/4 cup chopped parsley
• Small handful mizuna or arugula

1. Bring a large pot of salted water to boil with onion, celery, carrot, bay leaf, and peppercorns. Add potatoes and boil until tender, then drain and slice. Toss with olive oil and vinegar while still warm.
2. Drain tuna and mix with capers, onion, olives, and parsley. Combine tuna and potatoes and toss gently. Season to taste with salt, pepper, and more olive oil or red wine vinegar as needed. Toss entire mixture with mizuna or arugula and serve.

onion, celery, carrot, bay leaf, whole black peppercorns, potatoes, olive oil, red wine vinegar, olive oil, capers, red onion, picholine, parsley, handful mizuna

Taken from www.seriouseats.com/recipes/2011/05/dinner-tonight-warm-fingerling-potato-and-tuna-salad-recipe.html (may not work)