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Print this Recipe    Tuna Caper

TUNA, CAPERS & WARM POTATO SALAD
(makes 6 servings)

3 med baking potatoes, scrubbed
2 med ripe tomatoes, cored, halved and cut into 1/4 inch thick slices
1/2 med. red onion, thinly sliced
6 fresh basil leaves, washed, dried and thinly sliced
1/4 cup extra virgin olive oil
3 tblsp. red wine vinegar
salt and black pepper
6-oz. can good-quality tuna
1/2 cup (nonpareil) capers in brine, preferably from the island of
Pantelleria, drained

Bake the potatoes in a 400-degree oven, or boil or microwave until
very tender. Remove and let stand until just cool enough to handle.

Meanwhile, in a med-size mixing bowl, stir together the tomatoes,
onion, basil, oil and vinegar until blended. Season to taste with
salt and pepper (but don't use much salt, as the capers have lots
of it) and set aside.

Peel potatoes and toss with tuna. Add dressing and papers and toss
well, adjusting seasonings if desired.

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