TUNA AND POTATO SALAD WITH OLIVES AND RED PEPPERS

SERVED A TOP SALAD GREENS, THIS IS PERFECT FOR A LIGHT SUPPER.FOR HEATIER 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.

Serves 8-9 

Ingredients

 

½ cup white vinegar

2 tsp oregano

1 tsp salt

2 cloves garlic, pressed or minced

½ tsp ground pepper

½ tsp dry mustard

 1 cup olive oil

8-9 tomatoes sliced

3 green onions, white parts only, minced

1 tbs fresh parsley chopped

Little Cumin seeds

Lettuce

½ cup freshly grated parmesan cheese

 PREPARATION 

1.       In a large pot over medium heat .cook the potatoes in lightly salted water until they are tender. But firm enough to slice (about 15-25 minutes depending on the size of the potatoes) drain and let cool slightly, then peel and cut into rough ¼ inch dice.

2.       Meanwhile in a small bowl combine the oil, vinegar, cumin to taste.paprika, pepper and salt to taste. Whisking until combined and thickened.

3.       In a large bowl, combine the warm potatoes, peppers and olives. Add the tuna, breaking it up with your fingers. 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.