Yellow-Fin Tuna Dijon Potato Salad

I made a delicious, healthy “Tuna Dijon Potato Salad” last night for dinner.  Oddly enough it was an advertisement recipe for “StarKist” in Bon Appetite.

If you click on the link above, you’ll see the original recipe.  Staying true to my creative instincts, I tweaked the recipe and my version is as follows (while still giving credit to StarKist’s original recipe noted above):

StarKist's Tuna Dijon Potato Salad

2 cans (5 oz. each) yellow-fin tuna packed in oil (Trader Joe’s brand)
1-1/2 lbs. small yellow Dutch baby potatoes
½ lb. fresh asparagus, preferably the tips, woody portions removed
16 grape tomatoes, halved
2 tbsp. red wine vinegar
2-1/2 tbsp. Dijon mustard
2 tbsp. capers, drained
2 tsp. oregano
5 cups romaine arugula mix

Boil potatoes until tender.  Drain, run under cold water.  Set aside.  Boil asparagus until just tender.  Drain, run under cold water.  Cut potatoes in quarters or halves (depending on the size), place in a large bowl.  Add asparagus, and tomatoes.  In a small bowl, drain tuna’s olive oil.  Add tuna to the potato, asparagus, and tomato mixture.  Using the tuna’s olive oil, add the vinegar and mustard, whisk until thick and creamy.  Whisk in capers and oregano.  Season to taste with salt and pepper.  Pour dressing over potato and tuna mixture, toss well.  Serve over romaine arugula mix.


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