TUNA, CAPERS & WARM POTATO SALAD

By BobD

Ingredients

• Insalata di Capperi e Tonno
• Pantelleria is an island half way between Sicily and the northern shore of Africa. It is an arid island but what grows there is intense in flavor. Some of the best Italian passito wines–those made fro
• Serves 6
• 3 medium Idaho potatoes
• 2 medium-size ripe tomatoes, cored, halved and cut into 1/4-inch-thick slices
• 1/2 medium-size red onion, sliced thin
• 6 basil leaves, washed and shredded thin
• 4 tablespoons extra virgin olive oil
• 3 tablespoons red wine vinegar
• Salt and freshly ground black pepper to taste
• One 6-ounce can tuna packed in olive oil
• 1/2 cup small (nonpareil) capers in brine (preferably from Pantelleria), drained

Details

Adapted from lidiasitaly.com

Preparation

Step 1

Preheat the oven to 400 F.

Bake the potatoes directly on the oven rack until very tender when pierced with a knife, about 40 minutes. Remove and let stand just until cool enough to handle.

In a mixing bowl, stir together the tomatoes, onion, basil, oil and vinegar until blended. Season to taste with salt and pepper and set aside.

Peel the potatoes and cut them into 1/2-inch-thick slices. In a mixing bowl, toss the potatoes and tuna with its oil. Add capers and tomato basil dressing. Toss well, adjust the seasoning and serve.