Antipasto Di Patate
|Olive oil||3 Tablespoon|
|Lemon juice||2 1⁄2 Tablespoon (3 Dessertspoons)|
|Tuna||1 Can (10 oz)|
|Onion||1 Medium, finely chopped|
|Pimento||1 Medium (Green Colored)|
Wash and scrub the potatoes and boil in their skins until tender.
Drain and leave until cool enough to handle, then peel and cut them into dice.
Toss with oil and lemon juice and sufficient salt and pepper to taste.
Drain the tuna and mash finely.
Combine it with the mayonnaise and onion.
Add the potatoes and toss gently but thoroughly with a spoon.
Cut the stem off the green pimento, then remove the inside fibres and seeds.
Cut the pimento itself into rings and arrange on top of the potatoes.