SICILIAN TUNA AND POTATO SALAD

Sicilian Tuna and Potato Salad image

Provided by Telisia Dodd

Time 20m

Number Of Ingredients 14

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1 pound red or fingerling potatoes sliced 1 inch thick
2 lemons,1 juiced and 1 cut into wedges
1 tsp anchovy paste ( optional )
1 large clove, garlic, grated or finely chopped and mashed with a little salt
1/4 c extra-virgin olive oil (evoo)
1 pt cherry tomatoes, halved, or 4 plum tomatoes, thickly sliced
4 ribs celery with leafy tops sliced 1 inch thick on an angie
1 small red onion, quartered lengthwise and thinly sliced crosswise
1 c loosely packed flat-leaf parsley, coarsely chopped
1/2 c caperberries, halved, or 1/4 cup drained capers
1 loaf ciabatta, torn into pieces
1 small hot chille, seeded and finely chopped
salt and pepper to taste
1 can(s) 14 oz tuna

Steps:

1. In a large saucepan, combine the potatoes and enough water to cover. Bring to a boil, salt the water and cook until tender, about 8 minutes, Rinse under cold water then drain well.
2. In a large bowl, whisk the lemon juice, the anchovy paste, if using, and the garlic paste. Whisk in the EVOO until thickened. Add the cooled potatoes, the tomatoes, celery, onion, parsley, caperberries, olives and chile; season with pepper and toss to combine. Add the tuna to the salad and toss gently to flake it. Squeeze the lemon wedges over the salad.