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| Potato Salad with Tuna, Capers and Anchovy Vinaigrette |
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Recipe courtesy of “The Girls Who Dish! Seconds Anyone?” by Karen
Barnaby, Margaret Chisholm, Deb Connors, Mary Mackay, Caren McSherry-Valagao,
Glenys Morgan, and Lesley Stowe, Whitecap Books, p.67.www.whitecap.ca.
This salad is a meal in itself. Serve with roasted red peppers that have been
splashed with a bit of balsamic vinegar, sliced ripe tomatoes and grilled bread.
Makes 4 to 6 servings
1 can
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(170 g/6 oz) Chunk Light Tuna, drained |
| 1½ lbs | small red potatoes, evenly sized |
| 2 Tbsp. |
lemon juice |
| ¼ tsp. |
salt |
| 2 Tbsp. |
small drained capers |
| 5 Tbsp. |
olive oil |
| 2 Tbsp. |
lemon juice |
| 1 |
clove garlic, minced |
| 6 |
oil packed anchovy fillets, finely chopped |
| 2 Tbsp. | finely diced onion |
| 4 Tbsp. |
finely chopped parsley
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- In a large pot, cover the potatoes with ample water and bring to a
boil. Cook until the potatoes are just tender when pierced with the tip of
a small knife, 15-20 minutes. Drain. When cool enough to handle, cut into
1” (2.5-cm) pieces. Combine with 2 Tbsp lemon juice and the salt.
- Finely chop half the capers.
- Combine the olive oil, remaining 2 Tbsp lemon juice and garlic.
- Add the tuna, anchovies, chopped and whole capers, onion and parsley.
Stir well, crumbling the tuna lightly.
- Add to the potatoes and toss well. Cover and refrigerate until serving.
| Nutritional Values |
Per serving:
Calories 215
Fat 12 g
Carbs 17.9 g
Protein 10 g
Fibre 1.8 g
Sat fat 1.7 g
Cholesterol 17.9 mg
Sodium 342 mg
Sugar 2 g
Calcium 23 mg
Source: www.calorieking.com
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