Mediterranean tuna & potato salad
New potatoes, raw
500 g, Scrubbed and cut into chunks
2 tablespoons, level
Lemon Juice, Fresh
1 tablespoons, or white wine vinegar
200 g, roasted from a jar
8 individual, halved
Capers, in Brine
Olives, in Brine
50 g, drained
Tuna in brine, drained
1 pinch, and black pepper, freshly groun
- Cook the potatoes in lightly salted boiling water for 15-20 minutes, or until tender. Drain well and tip into a bowl. Add the tomato puree and lemon juice or vinegar. Mix well, then cool.
- Tear up the peppers and add them to the potatoes with the tomatoes, capers and olives. Break up the tuna into chunks and add them to the bowl. Mix gently.
- Season to taste with salt and pepper, then serve, garnished with basil leaves.