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- Tuna, Potato and Caper Salad
- (Insalata di Tonno, Patate e
Capperi)
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- Ingredients:
One 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
Directions:
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- Scrub the potatoes and boil them for around
30 minutes. They should be cooked through, but still firm.
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- Slice open the tomatoes, gently squeeze out
the seeds and cut them into wedges.
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- 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.
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- Remove the potatoes from the pot and allow
them to cool just enough to handle them and peel them while
they are still warm.
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- Slice the potatoes in half lengthwise,
then into 1/2-inch pieces and place them in a salad bowl.
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- Break apart the tuna meat and add it to the
bowl with the potatoes, then add the sliced tomatoes.
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- Salt and
pepper to taste, then pour the dressing over the salad and
toss.
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- Add more olive oil and vinegar if desired. Serve
immediately.
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- That's it!
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