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Papas Alina

Source: Saveur Magazine
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3 russet potatoes
1 small yellow onion, peeled and coarsely chopped
6 tablespoon extra virgin olive oil
5 tablespoon red wine vinegar
One 6 ounce can olive oil packed tuna, drained
3 sprigs fresh parsley, coarsely chopped
Papas Alina Recipe at
Put potatoes in a large pot, cover with cold water, and bring to a boil over high heat. Reduce heat to medium and cook until skins just break and potatoes are very tender when pierced with a skewer, 40 to 50 minutes. Drain. Peel potatoes as soon as they are cool enough to handle.

Cut potatoes, while still slightly warm, into coarse chunks directly into a large bowl. Add onions, then drizzle oil and vinegar over potatoes and season to taste with salt. (Potatoes will absorb dressing more readily when warm.) Mix lightly, taking care not to break up potatoes too much, then arrange chunks of tuna on top and sprinkle with parsley. Serve salad at room temperature.

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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
Date Added: 01/01/2008
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