Recipe: Mediterranean Potato Salad (using tuna, vinaigrette, and capers)

MEDITERRANEAN POTATO SALAD

"Here's a variation of salade Ni oise, a famous Proven al dish that has long been one of my favorite light meals. Use this recipe to make a minimalist version using tuna, potatoes, chopped onion and capers, then add whatever Easy Extras you have on hand."

1 (6 oz/170 g) can tuna, preferably Italian, packed in olive oil, drained
1 (19 oz/540 mL) can sliced new potatoes, drained (or 2 cups (500 mL) sliced cooked potatoes)
1/4 cup (500 mL) chopped green onion
1 tablespoon (15 mL) drained capers
3/4 cup (175 mL) bottled oil and vinegar dressing (or Vinaigrette)
1 (10 oz/300 g) bag washed salad greens (or 4 cups (1 L) torn lettuce), washed and dried
2 hard-cooked eggs, quartered or thinly sliced (optional)

In a bowl, combine tuna, potatoes, onion and capers. Add dressing and toss to combine.

Arrange salad greens in a shallow serving dish or deep platter. Spoon tuna mixture over top. Garnish with sliced egg, if using.

EASY EXTRAS:
Finely chopped red or green bell pepper
Chopped bottled roasted red pepper
Green beans
Marinated artichoke hearts, quartered
Black olives, pitted and chopped

Makes 4 servings
Source: Almost From Scratch: 600 Recipes for the New Convenience Cuisine by Andrew Schloss