Prep 30 mins
Cook 10 mins
Adapted from a recipe in Rachael Ray's August 2010 magazine. Raw onions and garlic (as in the original recipe) upset some people - sauteing the veggies gives this salad a milder taste and makes it easier for touchy tummies. The original recipe also calls for tomatoes, but I felt they brought out the fishiness of the tuna and anchovy a little too much. Slice a big beefsteak tomato, and serve it on the side.
- 1 1⁄2 lbs potatoes, small or halved
- 1⁄2 yellow onion, chopped
- 1 garlic clove, chopped
- 1⁄3 cup olive oil
- 1 lemon, juiced
- 3 anchovy fillets
- splash white wine vinegar
- 3 celery ribs, chopped
- 15 ounces white beans
- 2 (6 ounce) cans tuna, drained and flaked
- 1 handful parsley, chopped
- Place the potatoes in a medium pot, cover with water and bring to a boil. Salt the water and cook until tender - about 10 minutes. Drain and set aside in a large bowl.
- While the potatoes are boiling, saute the onion in a small amount of olive oil until translucent. Add the garlic and cook until heated through but not brown. Remove the onion and garlic from the skillet (I add them directly to the measuring cup that holds the 1/3 cup olive oil)- don't wipe the pan. Add a tiny bit more olive oil if necessary and saute the celery for five minutes.
- Using a hand blender, make the dressing by liquifying the sauteed onion and garlic, olive oil, lemon juice, anchovies and vinegar.
- Pour the dressing over the potatoes, toss gently to coat. Add the white beans, tuna, sauteed celery, and parsley. Season with salt and pepper.