Ingredients

The following ingredients have 5 Servings
  • 2 lbs waxy potatoes such as baby potatoes or fingerling ((1 kg) cut in half)
  • 1 can tuna in olive oil ((160g / 5oz) drained)
  • 1 red onion (finely sliced)
  • 2 tbsp capers
  • 1 lemon (juice and zest)
  • 4 tbsp olive oil
  • 1 small handful fresh parsley (chopped)
  • Salt and pepper (to season)

Instruction

  • Bring a large pot of salted water to a boil and boil the potatoes until a knife can be inserted with ease (around 8-10 minutes).
  • Meanwhile, finely slice the red onion and fresh parsley, set aside. Add the olive oil (4 tbsp), lemon juice and zest to a bowl and whisk briefly to combine.
  • Once cooked, drain the potatoes and let them cool slightly for a couple of minutes so they are not too hot but still warm.
  • Transfer them to a large serving bowl and add the sliced onion, chopped parsley, capers (2 tbsp), tuna, and a good pinch of salt and pepper and toss everything together. Pour over the dressing and toss the salad again to coat it in the dressing, serve.