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Insalata di Tonno, Patate e Capperi
Tuna, Potato and Caper Salad

1 6 ounce can of quality tuna packed in olive oil
2 large Idaho potatoes
2 ripe tomatoes
2 tablespoons capers
1 tablespoon dried oregano
2 garlic cloves
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
salt and freshly ground pepper

Scrub the potatoes and boil them for around 30 minutes. They should be cooked
through, but still firm. Slice open the tomatoes, gently squeeze out the seeds and
cut them into wedges. To make the dressing, finely chop the garlic and put it in
small mixing bowl with the capers, dried oregano, vinegar, and olive oil, then stir.
Remove the potatoes from the pot and allow them to cool just enough to handle them
and peel them while they are still warm. Slice the potatoes in half lengthwise, then
into 1/2-inch pieces and place them in a salad bowl. Break apart the tuna meat and
add it to the bowl with the potatoes, then add the sliced tomatoes. Salt and pepper
to taste, then pour the dressing over the salad and toss. Add more olive oil and
vinegar if desired. Serve immediately.

That's it!

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