Ingredients
- 1 ½ lb Yukon Gold Potatoes, cubed
- ½ tsp Cento Fine Sicilian Sea Salt, plus some to taste
- 3 cans Cento Tuna Fish in Olive Oil (5 oz), drained
- 1 cup Cento Marinated Mushrooms, drained and sliced
- 2 cups Fresh Corn Kernels
- ½ cup Cento Organic Nonpareil Capers, drained
- 5 tbsp Cento Imported Extra Virgin Olive Oil
- ¼ cup Cento Red Wine Vinegar
- 3 tbsp Fresh Italian Parsley, chopped
- ¾ tsp Cento Crushed Red Pepper
Directions
In a medium saucepan, place the potatoes and cover with salted water. Bring to a simmer, and cook until the potatoes are tender, about 30 minutes. Drain the pan and put potatoes in a large mixing bowl. Crumble tuna over the potatoes, then add in mushrooms, corn, and capers. Toss well. Drizzle with oil and vinegar and sprinkle with parsley, salt and red pepper. Mix and serve.
