Dinner Tonight: Warm Fingerling Potato and Tuna Salad

Name: Dinner Tonight: Warm Fingerling Potato and Tuna Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 1 bay leaf; 1 teaspoons whole black peppercorns; 2 Tbsps chopped capers; 1 carrot, peeled and diced; 1 rib celery, diced; 454 grams fingerling potatoes, scrubbed; 1 handful Small mizuna or arugula; 118 milliliters olive oil; 1 onion, diced; 59 milliliters chopped parsley; 1 red onion, thinly sliced; 4 Tbsps red wine vinegar

For $1.52 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 359 calories, 3g of protein, and 27g of fat. This recipe serves 4. A mixture of olive oil, onion, wine vinegar, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, whole 30, and vegan diet. From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Bring a large pot of salted water to boil with onion, celery, carrot, bay leaf, and peppercorns.

Ingredients you will need

Peppercorns

Bay Leaves

Carrot

Celery

Onion

Water

Equipment you will use

Pot

Add potatoes and boil until tender, then drain and slice. Toss with olive oil and vinegar while still warm.

Ingredients you will need

Olive Oil

Potato

Vinegar

Drain tuna and mix with capers, onion, olives, and parsley.

Ingredients you will need

Parsley

Capers

Olives

Onion

Tuna

Combine tuna and potatoes and toss gently. Season to taste with salt, pepper, and more olive oil or red wine vinegar as needed. Toss entire mixture with mizuna or arugula and serve.

Ingredients you will need

Red Wine Vinegar