This classic tapas dish also makes a fantastic lunch or a light dinner!
Ingredients
- 2 pounds potatoes, boiled and cooled
- 1 white onion, diced
- 1/4 cup parsley, chopped
- 4 tablespoons extra virgin olive oil
- 2 tablespoons sherry vinegar, such as Pedro Ximénez Reserve
- Coarse salt to taste
- 4 hard-boiled eggs, quartered
- 8 ounces tuna (canned or freshly grilled)
Step 1
Directions
Slice the potatoes into rounds, and place in a large shallow bowl.
Step 2
Top with the onions, parsley, oil, and vinegar, and toss very lightly to avoid breaking the potatoes.
Step 3
Sprinkle with salt, and then top with the eggs and tuna. Serve cold.
Yields 8 tapas or 4 main-dish servings.