Watch on YouTube | You're Watching Episode: 1079
More Laura in the Kitchen Recipes:
Serves 4Prep time: 20 mins
Cook time: 20 mins
1-1/2 lbs of Potatoes, peeled and cut into about 2 inch pieces
2 6oz cans of Tuna Packed in Olive Oil, drained
About 3/4 lb of Tomatoes, chopped
1/3 cup of Sliced Red Onion
2 Tbsp of Chopped Parsley
3/4 cup of Italian Castavellano Olives
1/4 cup of Extra Virgin Olive Oil
Juice of 1 Lemon
1/4 cup of Pickled Eggplants, optional
Salt and Pepper, to taste
1) Fill a pot with water, add a pinch of salt, add the potatoes, bring to a boil and cook the potatoes until tender but not mushy, drain well and set aside.
2) In a large bowl, add all of the remaining ingredients along with the cooked potatoes, season everything to taste, give it a good toss to make sure everything is equally distributed then cover and pop it in the fridge to cool for about an hour before serving.