Portuguese Tuna, Potato and Chickpea Salad

• Gluten free

• Seafood

  • 3 cans Tuna in oil, quality

• Produce

  • 19 fl oz 1 can chickpeas
  • 1 2 cup diced red onion (about a
  • 1/3 cup Parsley, fresh
  • 1 1/2 lbs White potatoes

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1 2 cup green olives (roughly 15

• Baking & Spices

  • 3 tsp Salt
  • 1/2 tsp White pepper, ground

• Oils & Vinegars

  • 1/2 cup Olive oil, Extra Virgin
  • 1/2 cup Red wine vinegar

Found on photosandfood.ca

Description

Ingredients

• 1½ lbs of white potatoes (about 7 medium potatoes), peeled and chopped in large equal pieces
• 3 tsp salt
• ½ tsp ground white pepper
• ½ cup diced red onion (about a quarter of a medium onion)
• 3 large eggs
• ½ cup green olives (roughly 15)
• 3 cans of quality tuna in oil (21 oz or 594 g)
• 1 can chickpeas (19 fl oz or 540 ml), drained and washed
• ⅓ cup fresh parsley, chopped
• ½ cup extra virgin olive oil
• ½ cup red wine vinegar

Directions

• place the potatoes in a large pot on the stove.
• Add water to the pot, about two inches above the potatoes.
• Add 2 tsp of salt.
• Add the three whole eggs.
• Cover and bring to a boil.
• Uncover, reduce the heat to medium high and continue to simmer uncovered until the potatoes are tender and you can easily pierce the potato with a fork. (about 20 minutes once it starts to boil). Note: remove the eggs after about 10 minutes of simmering.
• Cool the eggs off and peel them. Chop them (you can leave one out to cut for garnish).
• Gently place all the ingredients, including 1 tsp of salt and ½ tsp white pepper in a large bowl (except for the one egg and some parsley for garnish).
• Gently mix all the ingredients and transfer to a large serving dish.
• Garnish with egg and parley.
• Serve this dish hot or cold. Enjoy!