Sicilian Tuna and Potato Salad

★★★★★ 1 Review
Mstexas1 avatar
By Telisia Dodd
from Nacogdoches, TX

I got this recipe from Rachel Ray and I love it, I took it to work for a luncheon , everyone loved it.

serves 4
prep time 20 Min

Ingredients

  •   1
    pound red or fingerling potatoes sliced 1 inch thick
  •   2
    lemons,1 juiced and 1 cut into wedges
  •   1 tsp
    anchovy paste ( optional )
  •   1 large
    clove, garlic, grated or finely chopped and mashed with a little salt
  •   1/4 c
    extra-virgin olive oil (evoo)
  •   1 pt
    cherry tomatoes, halved, or 4 plum tomatoes, thickly sliced
  •   4
    ribs celery with leafy tops sliced 1 inch thick on an angie
  •   1
    small red onion, quartered lengthwise and thinly sliced crosswise
  •   1 c
    loosely packed flat-leaf parsley, coarsely chopped
  •   1/2 c
    caperberries, halved, or 1/4 cup drained capers
  •   1
    loaf ciabatta, torn into pieces
  •   1 small
    hot chille, seeded and finely chopped
  •  
    salt and pepper to taste
  •   1 can(s)
    14 oz tuna
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How To Make

  • 1
    In 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.
  • 2
    In 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.

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