Tuna Salad With Butter Potatoes

When I was growing up, I was accustomed to tuna salad made with shell pasta, chunks of cheddar cheese, peas and mayonnaise. Tuna Salad with Butter Potatoes is a refreshing update to a classic. The yukon gold potatoes are smooth and sweet as butter, a perfect addition with the crisp white wine vinegar dressing.

Tuna Salad with Butter Potatoes
Serves 4

• 1 1/2 pounds small yukon gold potatoes, halved
• Salt and pepper
• 1 yellow onion, chopped
• 1 large clove garlic, finely chopped
• 1/3 cup extra-virgin olive oil
• Juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 teaspoon white wine vinegar
• 1 (15 ounce) can cannellini, drained and rinsed
• 2 (6 ounce) pouches chunk tuna
• 2 ribs celery, chopped (including leafy tops)
• 1 large tomato, chopped
• 1 cup flat-leaf parsley leaves (a few generous handfuls), chopped

Place the potatoes in a large microwave safe bowl with 1/4 cup water. Cover and microwave on high for 6 minutes or until tender. (Do not overcook potatoes or they will become mushy).

Meanwhile, in a large bowl, combine the onion, garlic, olive oil, lemon juice, anchovy paste and vinegar. Drain the potatoes and add immediately to the dressing, gently turning to coat. Add the white beans, tuna, chopped onion, celery, tomato and parsley; season with pepper. Toss to combine. Refrigerate until serving.

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