Warm Potato And Tuna Salad Over Arugula

• 1 whole Onion, Cut Into Large Chunks
• 2 whole Ribs Of Celery, Cut Into Large Chunks
• 2 whole Carrots, Unpeeled, Cut Into Large Chunks
• 1 whole Bay Leaf
• 1/2 teaspoons Whole Black Peppercorns
• 1 pound Fingerling Potatoes
• 2 cans (4.5 Oz. Size) Tuna, Packed In Olive Oil, Drained
• 3 Tablespoons Chopped Capers
• 1/2 whole Red Onion, Sliced Thinly
• 1/2 cups Green Olives, Roughly Chopped
• 1/4 cups Parsley, Chopped
• 1/3 cups Olive Oil
• 4 Tablespoons Red Wine Vinegar
• Salt And Pepper
• 10 ounces, weight Fresh Arugula

1. Add the onion, celery, carrot, bay leaf, and peppercorns to a large pot of salted water. Bring to a boil. Once boiling, add the potatoes and cook until tender. While the potatoes are cooking, combine the tuna, capers, red onion, olives and parsley in a large bowl.
2. Remove the potatoes from the water, drain and slice. Discard the flavor ingredients (onion, celery, carrot, bay leaf, peppercorns). While the potatoes are warm, toss with olive oil and vinegar.
3. Gently combine the tuna mixture with the potatoes. Season to taste with salt, pepper, and more olive oil and vinegar, as needed. Serve over a bed of arugula.

onion, celery, carrots, bay leaf, whole black, potatoes, olive oil, capers, red onion, green olives, ubc, olive oil, red wine vinegar, salt, arugula

Taken from tastykitchen.com/recipes/salads/warm-potato-and-tuna-salad-over-arugula/ (may not work)