Serious Eats: Recipes

Dinner Tonight: Warm Fingerling Potato and Tuna Salad

[Photograph: Blake Royer]

Though canned tuna is an ingredient most of us grew up with, and therefore we hardly give it a second glance, the truth is that buying good-quality canned tuna makes a big, big difference. It means that you can make it the undisputed star of a dish and not just something mixed with mayonnaise for a sandwich. Packed in olive oil and usually imported from Italy, it's a little more expensive but it's an ingredient you can respect.

Which is why the new issue of Bon Appetit (the debut of new Editor in Chief Adam Rapoport) has a page devoted to it with four recipes from chefs around the country. This one, from Dakota Soifer of Cafe Aion in Boulder, start with creamy fingerling potatoes and tosses them with the tuna, capers, red onion, olives, and parsley. It's creamy and rich, but it has bite, too.

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