Mediterranean Tuna & Potato Summer Salad





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Published on Jul 23, 2016

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3 Small Potatoes, peeled and cubed
1 teaspoon Sea Salt
1 heaping tablespoon Pesto
2 handfuls Baby Arugula
1 can Tuna (not the albacore/white variety), packed in olive oil
1-2 handfuls Cherry Tomatoes
1 tablespoon Green Onions, sliced
1 tablespoon Kalamata Olives, pitted and sliced
2 teaspoons Capers
1 Dried Arbol Chile, seeded and sliced thinly (optional)
Sea Salt to taste
Black Pepper to taste
2 tablespoons Olive Oil
2 tablespoons Balsamic Vinegar

Add potatoes to a small pot and add water to come up and inch over the potatoes.
Add salt, stir, and bring to a boil.
Once boiled, lower heat to a simmer and cook for about 5 minutes or until fork tender. Don't overcook because you don't want them falling apart and getting mushy.
Drain and cool.
Add pesto and mix. Set aside.
Place baby arugula in a medium-large bowl and arrange all other ingredients (except for olive oil and balsamic vinegar) on top.
Top salad with olive oil and balsamic vinegar. Add more as needed.

Music: Bensound - “Happiness” End of Summer - Youtube


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