Alive and Cooking
 

Warm Potato, Tuna & Artichoke Salad

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Ingredients

3 medium potatoes, peeled
185g tinned tuna in chilli oil
150g marinated artichoke hearts, roughly chopped
1 bunch vine ripened cherry tomatoes, quartered
70g pitted black olives, halved
½ Spanish onion, finely sliced
¼ bunch oregano, finely chopped
½ tsp caster sugar
1½ tbsp white wine vinegar
1 preserved lemon, remove the flesh and finely chop the rind.
Freshly cracked pepper
1½ tbsp extra virgin olive oil
Handful of freshly chopped parsley

Method

Cut the potatoes into wedges and add to a pot of cold water and boil for 10-20 minutes.
(They need to be cooked through and still hold shape.)

In a large mixing bowl, combine the onions, sugar, and a splash of the chilli oil from the tuna tin.
Massage together to soften the onions.
Add white wine vinegar, extra virgin olive oil, preserved lemon, oregano and tomatoes.

Toss the cooked potatoes into the mixing bowl with the onions/tomatoes and dressing.

Tumble through tuna, artichokes, olives, freshly chopped parsley and good grind of cracked pepper. Toss together.




Warm Potato, Tuna & Artichoke Salad