New Potato Salad with Tuna

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By: Andrew Chase

For a wonderful treat, replace the tuna with flaked Poached Salt Cod. Or, if you want the potato salad to accompany the steak rather than a separate course salad, you could leave out the tuna altogether and halve the vinaigrette.

Ingredients

2 leeks (white and light green parts only); 2 lbs (1 kg) small new potato; 2 cans (each 198 g) oil-packed tuna (or 2 cups/500 mL flaked poach salt cod); 1/2 cup (125 mL) Niçoise or small black olives; 2 tbsp (30 mL) lemon juice
Vinaigrette::: 1/2 cup (125 mL) extra-virgin olive oil; 1/4 cup (60 mL) white wine vinegar; 3 tbsp (45 mL) dry white wine; 1/4 cup (60 mL) finely chopped chives; 1 tsp (5 mL) anchovy paste; 1 clove garlic, minced; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) pepper

Preparation

Vinaigrette: In small bowl, whisk together oil, vinegar, wine, chives, anchovy paste, garlic, salt and pepper; cover and refrigerate.

Halve leeks lengthwise, keeping root end intact. In large pot of boiling salted water, boil until tender, about 5 minutes. Using tongs, transfer to colander; chill under cold water and drain. Arrange on serving platter.

Add potatoes to pot; reduce heat and simmer until tender, 15 to 20 minutes. Drain in colander. When cool enough to handle, peel potatoes; halve and place in bowl.

Pour half of the vinaigrette over warm potatoes; toss and arrange on platter, drizzling any leftover vinaigrette in bowl over leeks. Top potatoes with tuna; scatter olives over salad. Whisk lemon juice into remaining vinaigrette; pour over tuna.

Serving(s): 8 to 10

Nutritional Information
Per each of 10 servings: about
Calories	241
Protein	11 g
Fat (total)	14 g
Sat. Fat	2 g
Carbohydrate	17 g
Fibre	2 g
Cholesterol	6 mg
Sodium	522 mg
Calcium	2 % RDI
Iron	9 % RDI
Vitamin A	2 % RDI
Vitamin C	20 % RDI
Folate	7 % RDI

Also in this menu:

French country dinner

Source

Homemakers Magazine: June 2004

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