Ingredients: 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
Instructions: 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