sicilian tuna and potato salad
(1 rating)
I got this recipe from Rachel Ray and I love it, I took it to work for a luncheon , everyone loved it.
(1 rating)
yield
4 serving(s)
prep time
20 Min
Ingredients For sicilian tuna and potato salad
-
1pound red or fingerling potatoes sliced 1 inch thick
-
2lemons,1 juiced and 1 cut into wedges
-
1 tspanchovy paste ( optional )
-
1 lgclove, garlic, grated or finely chopped and mashed with a little salt
-
1/4 cextra-virgin olive oil (evoo)
-
1 ptcherry tomatoes, halved, or 4 plum tomatoes, thickly sliced
-
4ribs celery with leafy tops sliced 1 inch thick on an angie
-
1small red onion, quartered lengthwise and thinly sliced crosswise
-
1 cloosely packed flat-leaf parsley, coarsely chopped
-
1/2 ccaperberries, halved, or 1/4 cup drained capers
-
1loaf ciabatta, torn into pieces
-
1 smhot chille, seeded and finely chopped
-
salt and pepper to taste
-
1 can14 oz tuna
How To Make sicilian tuna and potato salad
-
1In a large saucepan, combine the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, about 8 minutes, Rinse under cold water then drain well.
-
2In a large bowl, whisk the lemon juice, the anchovy paste, if using, and the garlic paste. Whisk in the EVOO until thickened. Add the cooled potatoes, the tomatoes, celery, onion, parsley, caperberries, olives and chile; season with pepper and toss to combine. Add the tuna to the salad and toss gently to flake it. Squeeze the lemon wedges over the salad.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT