Sometimes my afternoon consists of nothing much other than preparing a meal, and perhaps snapping a photo of it. Sounds simple, yes, but the pickings of the perfect ingredients, the tastings and the recording of the recipe is more than that. I think, what else can I add? What would heighten these flavors? Perhaps, one ingredient is not a good fit, and I try again. And again. Today was not a day like that. Today, I added all the ingredients on my board to my salad bowl, I drizzled with the simple dressing, and I sat down for lunch. And it was spectacular. What a mixture of flavors this salad was. Peppery arugula, something I can not live without. Potatoes baked to perfection and fresh crisp purple onion. I'm happy to be able to share a recipe like this with you, as I know it will not disappoint. Enjoy.
Roasted Potato Arugula Salad with Tuna
15-20 young potatoes, cleaned and halved
1/4 cup olive oil
1 1/2 teaspoon salt
1/2 teaspoon pepper
5 oz arugula, washed and dried
12 oz good quality tuna, packed in oil
1/2 purple onion, thinly sliced
1 jalapeno, thinly sliced (optional)
1/4 cup salted pistachios, roughly chopped
Parmesan cheese, shaved
Ingredients for Dressing:
1/4 cup olive oil
1 tablespoon red wine vinegar
Salt and pepper, to taste
1. Preheat oven to 400 degrees F. Add the young potatoes,oil, salt and pepper for a baking sheet with sides and mix until all potatoes are evenly coated. Bake for 15-20 minutes, until tender. Let them cool slightly.
2. In a small bowl, combine all dressing ingredients until well combined. Set aside.
3. In a salad bowl, layer the arugula, tuna, purple onion, the warm baked potatoes and the jalapeno (if using). Drizzle over with the dressing and top with shaved Parmesan cheese and pistachios. Serve immediately. Enjoy.
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