Warm Potato and Tuna Salad

This beats boring old tuna salad any day of the week. I have to confess I made it like a potato salad and added mayonnaise instead of olive oil plus some pickles (I'll post it as written). It was so flavorful and delicious. Recipe courtesy of All You, February 2014.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1 1⁄2 lbs  red potatoes
•  salt, to taste
•  pepper, to taste
• 1⁄3 cup extra virgin olive oil
• 3  tablespoons lemon juice
• 10  ounces tuna, drained
• 1  cup cherry tomatoes, halved
• 1⁄2 cup kalamata olive, pitted and chopped
• 1⁄4 cup fresh parsley, chopped
• 8  cups baby arugula (15 oz package)

Directions

1. Place potatoes in a large pot of salted water and bring to a boil.
2. Cook until tender, about 10 minutes.
3. Drain, let cool slightly and cut in halves or quarters. Transfer to a bowl.
4. Toss with olive oil and lemon juice and stir in tuna, tomatoes, olives, and parsley.
5. Season with salt and pepper.
6. Arrange arugula on 4 dinner plates. Spoon potato-tuna mixture over arugula and serve.