Served atop salad greens, this is perfect for a light supper. For heartier appetites, add wedges of hard-cooked egg and steamed green beans on the side. Pour the dressing over the potatoes while they are still warm for better absorption of the flavors.
- 1 pound evenly sized new potatoes
- 4 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 3/4 to 1 teaspoon ground cumin
- 1 teaspoon sweet paprika
- Freshly ground black pepper
- 2 large red bell peppers, stemmed, seeded and cut into 1/4-inch dice
- 1 cup pitted green olives, halved if large
- 2 cans (12 ounces) oil-packed tuna, drained
- 1/4 cup coarsely chopped flat-leaf parsley
In a large pot over medium-high heat, cook the potatoes in lightly salted water until they are tender but firm enough to slice, 15 to 25 minutes, depending on the size of the potatoes. Drain and let cool slightly, then peel and cut into rough 3/4-inch dice.
Meanwhile, in a small bowl, combine the oil, vinegar, cumin to taste, paprika, and pepper and salt to taste, whisking until combined and thickened.
In a large bowl, combine the warm potatoes, peppers and olives. Add the tuna, breaking it up with your fingertips. Pour the dressing over the salad and toss gently until all the ingredients are evenly coated. Divide among individual plates, garnish with parsley and serve while the potatoes are still slightly warm.
Adapted from "One Dish Meals -- the Culinary Institute of America" (Lebhar-Friedman, 2006, $35).
Tested by Jane Touzalin.
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