Insalata di Tonno e Patate

Tuna & potato salad

The Tuscan salad of tuna and beans is not so much famous as infamous but when there are fresh white cannelloni beans available it is still a delicious summer dish. An alternative, suggested by a fishmonger in Pisa’s market, is to substitute tiny new potatoes for the beans. He uses fresh tuna, barbecued over a chestnut fire, but the dish is still tasty when made with good tinned tuna.

Ingredients

  • 8 small, new potatoes
  • 7 oz/200 g tuna fish (in olive oil)
  • 1 medium red onion, sliced paper thin
  • 2-3 tbsp white wine vinegar to taste
  • handful finely chopped parsley
  • 1 clove garlic, crushed
  • 4-5 tbsp olive oil
  • salt & pepper

Method

Boil the potatoes in their skins until tender but still firm. Cut in halves or quarters depending on their size. While still warm season with garlic, oil, vinegar and onions. Break up the tuna with a fork and add to the potatoes. Sprinkle with parsley and salt and pepper to taste.

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