Tuna, Potato and Caper Salad

DIRECTIONS

Boil the potatoes until a knife is easily inserted. Drain and allow to cool. Peel the potatoes, dice them and put them in a large bowl.

Put the shallots or onions in a small saucepan, stir in the vinegar and bring the mixture to a boil. Lower the heat and simmer the shallots until they have softened and all the vinegar has evaporated. Transfer the shallots to a small bowl and allow them to cool.

Add the shallots, tuna, capers, parsley, tarragon, celery salt, pepper, and salt to the potatoes. Mix gently to combine the ingredients well. Add the olive oil and mix again.

Transfer the mixture to a platter and garnish with cherry tomatoes. Serve at room temperature.

For an elegant molded presentation divide and pack the mixture into 8 or 9 clean 3 x 2-inch pvc piping. Carefully place each on an individual salad plate lined with arugola or other salad leaves. Lift the piping off, and garnish each plate with cherry tomatoes.