Tuna packed in olive oil is used in many inventive ways in the Tuscan kitchen so, when I am with friends in Italy, I take my inspiration from them for dishes I want to prepare at home.
I enjoy the challenge of bringing canned tuna to new heights in my own kitchen too so I offer this delicious and easy to prepare tuna, potato and caper salad that is perfect for hot weather. It is best to make it several hours ahead of time to allow all the flavors to mingle well. Mound it on a nice platter or make individual molds using PVC piping, or another type of cylindrical form to create an eye-catching presentation.
This recipe was featured on Season 13 - Episode 1322.
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